Gluten quality is an essential criterion for the evaluation of baking properties. This has to happen quickly, easily as possible and -- above all -- be reliably reproducible for quality management. The innovative and patented GlutoPeak process by Brabender offers a clever technical solution as an alternative to the rather error-prone rinsing method “by hand,” which is followed by a time-consuming gluten evaluation in the laboratory. For the product manufacturers, the GlutoPeak can be adapted to new product development applications, determining the quality of flour blends and the impact of the addition of different ingredients to the flour. GlutoPeak also out-performs other chemical-predictive techniques, like solvent retention capacity, ruling out any person-to-person variability, thus limiting sources of errors in results and establishing its rightful place in food laboratories.
--C.W. Brabender Instruments Inc.,www.cwbrabender.com