MyBTG

Flour characterization

Characterize ground grain products with charge titration

The functional properties of flours depend on the characteristics and interactions of their components such as starch, proteins, lipids and salts. Specific charges of polyelectrolytes like proteins or gluten provide an indication for their functionality. Against this background, the Mütek PCD Particle Charge Detector has been applied to measure different ground grain products and other raw materials in aqueous systems. It opened up new options to characterize ground grain products, raw materials, additives or finished products.

  • Characterize and differentiate bakery ground products
  • Identify the composition of flour blends and milling yields
  • Evaluate functional properties of ingredients like gluten
  • Investigate the impact of salt reduction

Read more in our download.