Gluten-free flours. Analytical characterisation and processing of gluten-free flours on a laboratory scale
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| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2023 January |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Markus Löns, Business Development Manager Food & Feed and Nicole Kuska, Content Manager, Brabender GmbH & Co. KG, Germany When manufacturing products from pulses such as lentils, peas or beans, the analytical characterisation of the raw material is important to enable efficient product development in the long term: "There are currently few methods in the industry for determining the quality of pulses. Yet the quality of gluten-free raw materials, e.g. pulses, can be described on a laboratory scale with our devices", explains Markus Löns, Business Development Manager Food & Feed at Brabender. Brabender has been developing, producing and distributing devices and equipment for testing a wide range of material properties since 1923. Already in 1928, the company developed the first Farinograph, a device for testing wheat flour and wheat dough. Other devices for testing flours for the milling and bakery industry eventually followed: "Modified flours, starches and other modern products of the grain, starch and bakery industry have always been the core and target market for Brabender. This also includes gluten-free flours and thus also flours made from pulses", says Löns. Read more about: Flour analysis on a laboratory scale Influence of flour properties on the final product Manual method requires more time Reduced measuring time with the ViscoQuick |
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