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  4. Flour & Dough Analysis with the Brabender 3-Phase System

Flour & Dough Analysis with the Brabender 3-Phase System

Đào tạo nâng cao

The Brabender 3-Phase System is designed to simulate and analyze the entire baking or dough-production process at a laboratory scale from flour through kneading through stretching/processing to gelatinization/enzyme behavior.

It is intended for flour mills, bakeries, R&D labs, quality control departments and ingredient-suppliers, enabling them to quantify major functional properties of flour and dough water absorption, kneading behavior, extensibility, enzyme/starch behavior.

Key Highlights

  • Gain hands-on experience with the Brabender 3-Phase System 

  • Real-world applications across various industries

  • Learn advanced methods for gluten-free flour and dough analysis

  • Live interaction with an expert

  • Insights into the latest trends in data analysis and system automation

  • Networking opportunities with peers and experts

Dr Gurmeet Singh (Ngôn ngữ: English)

Địa điểm: Gurgaon, India, Anton Paar India's Application Lab Gurugram
Kết thúc đăng ký: 26 thg 11, 2025

Người liên hệ và đăng ký:
Mr. Abhishek Singh
SĐT: 8800211250
abhishek.singh[at]anton-paar.com

Gurmeet Singh

Gurmeet is a scientist, inventor, and innovator with 25 years of experience in academia and food industry R&D, focused on "food-first" solutions for health, wellness, and environmental sustainability. Currently a Professor and Head of the Centre for Ayurveda Biology and Holistic Nutrition, he researches sustainable food-based solutions addressing nutrient deficiencies, metabolic and brain health, and value-added botanicals. He holds 25 patents, 20 publications, and has edited a book; he is passionate about teaching and has developed curricula, delivered workshops, and volunteered to teach science to young students. Gurmeet has a B.Tech from IIT Delhi, a Ph.D. from Penn State, and previous roles include faculty positions at Penn State and IIT Delhi, as well as Global R&D Director for disruptive innovation at Unilever. His accolades include the Best Teacher Award at Penn State, Unilever’s Best Patent Award, and the Global Compass Award for Innovation.