Gluten

Moisture Tester MT-CA

Moisture Tester MT-CA

An electronic moisture meter that works on the principle of heat drying in circulating air (oven drying method). In this method, the sample’s loss of weight resulting from the drying procedure is determined.

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Glutograph-E

Glutograph-E

The Brabender Glutograph-E enables you to measure viscoelastic properties by shearing the sample. This enables you to determine the quality of wet and dry gluten or of doughs, for example.

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GlutoPeak

GlutoPeak

In a fast procedure, the Brabender GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures. The results provide evidence of suitability for various intended purposes.

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Amylograph-E

Amylograph-E

The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains.This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.

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Viscograph-E

Viscograph-E

The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches.

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Micro Visco-Amylo-Graph

Micro Visco-Amylo-Graph

The Brabender Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials.Furthermore, it also provides you with information on enzyme activity (α-amylses).

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