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GRAIN
In just a few minutes, the GlutoPeak procedure provides a rheological fingerprint of the product before anyone has to embark on
GRAIN
equipment separates the gluten complex, before aggregating it to a characteristic network, which is then broken down by a rotating mechanical
measuring paddle that measures the energy inputs. The behaviour over
time and torque curves for the physics of the gluten are recorded and
graphically displayed as curves by the GlutoPeak software.
The time taken to reach the maximum point on the curve, the
peak, and its height and subsequent decline all provide essential information on gluten quality and its rheological properties. This information is available in no time at all in a way that can be easily read:
Strong gluten has short rise times with high peaks,
Weak gluten can be recognised by its delayed, flat curve peaks,
Very soft gluten demonstrates very flat curves with very late
and low peaks, right up to zero peaks, as is typical for wheat
used in biscuits
Different types of flours can be classified according to their various
peak times and heights; either on a company-wide or customer-specific
basis. The standardisation and correlation software of the GlutoPeak
provides the calculation data that is needed. Specific interpretation of
the test results using the data provided by the software enables quality management staff to find solutions based on the companys own
specifications and product requirements at various stages of the
production process.
Materials handling
Taught by industry leaders and based on current industry practices and standards, the online
courses are a great resource for strengthening the skills of todays workforce and preparing the next
generation of grain industry employees.
GEAPS
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November - December 2014
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Outloading
from Silos
Volume 125 - Number 6
Site Monitoring and Maintenance
Ingredients for a great milling technology school
Changing Perspectives: HGCA conference
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