In breadmaking, gluten is a key indicator of performance and quality. The Brabender GlutoPeak provides a rapid method for measuring gluten quality in flour.

Accurately measuring gluten quality allows for functional testing of wheat flour at early, pre-milling stages. It also enables bakers to predict dough processing conditions and the finished quality of baked goods.

This is the perfect, user-friendly solution.

Use the Brabender GlutoPeak to test for:

Gluten quality in flour.

Why Choose the Brabender GlutoPeak?

• GlutoPeak will measure gluten aggregation and development times

• It characterises the quality of gluten components

• You can use it to analyse the quality of wheat and wheat-based flour, correlating your data with grain protein content

• It provides useful data for classifying wheat flours for different baking applications

• It will also predict water absorption of the sample you’re testing and the baking quality and rheological behaviour of dough you make from the flour you’re testing

• You can rapidly establish the specifications you require for flour using GlutoPeak

• Analysis times are between one and 10 minutes.

How Does it Work?

First, you dissolve a flour sample in water.

The way GlutoPeak measures the gluten quality of this sample is by recording the torque required to stir it.

The instrument has a paddle to mix samples at a constant rate. This causes the gluten to separate from the slurry or suspension. After a certain time, proteins will start to aggregate suddenly.

GlutoPeak then measures the resistance of the suspension to the action of the paddle blades, which indicates the torque required to stir the sample.

It will plot this data on a graph. The GlutoPeak’s mixing-time torque curve characterises the mechanical properties and strength of the gluten. This is measured as aggregation time.

Depending on this measurement, certain flours will display good quality and baking properties.

Automatic Gluten Quality Testing

GlutoPeak software automatically evaluates the results of the instrument’s tests.

The most important of these results are:

• Peak time, which is the time taken to reach maximum torque, and

• Maximum height of the torque curve.

Peak time ranges are between one and 10 minutes.

Strong gluten will show short peak times with high peaks on the curve. Weak gluten will show late peak times with low peaks on the curve. Some samples have no peaks, such as biscuit flours.

This is a more accurate method for testing gluten quality than more traditional methods, allowing for the rapid rating of different flours according to their various maximum peak times and heights.