Dough stretch characteristics rheometer GlutoPeak

for wheat doughfor the food industry

GlutoPeak: Rapid method for the measurement of gluten quality What does it measure? The GlutoPeak measures the aggregation behaviour of gluten, for the purposes of describing its baking properties. Why is this important? - Gluten is responsible for the elasticity and extensibility characteristics of dough - Stretching and elastic properties of gluten give information about flour quality and the suitability for a given purpose - Recognition of drying and heat damage on flour and dry gluten How is the test performed? - High energy input in a suspension of water and flour - Gluten will be separated and aggregated - The gluten aggregates, dependent upon the property of the gluten - The formation of the gluten network results in a strong increase of the torque curve - Further mixing destroys the network. The torque curve will decrease. - The resulting torque curve has a typical shape. It is the „fingerprint“ of the individual flour. - Most important are the peak time (time to reach the maximum torque), the maximum height of the curve and the areas below the curve. - Strong gluten shows short peak times with high peaks. Weak gluten shows late aggregation peak times with low peaks or even no peaks. - The ranges of peak times are between 60 and 600s (1-10 min). - The flours can be rated due to their different peak maximum times and heights. What are the benefits? - Easy handling - Time-saving: Fast test execution (1-10min), detection of inappropriate material makes further tests redundant Material saving: Small sample size: ~3-10g, no production losses due to use of inappropriate material - Assurance of good flour and end product quality