Gluten-free flours. Analytical characterisation and processing of gluten-free flours on a laboratory scale

    Full details

    Authors & editors

    Publisher Milling & Grain
    Year of publication 2023 January

    Medium Digital

    Cereal processes > Cereal and milling science


    Scope & contentBy 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


    File attachments