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.
Analysis using GlutoPeak is intended as a quick method for determining quality of grains in incoming goods departments. The device runs at a constant speed and takes just 1–10 minutes to carry out a measurement. The procedure is automatic, and only requires tiny sample quantities.
Energy generated by a rotating measuring paddle enters a suspension, and the torque is measured. The entry of the energy causes the gluten in the sample to aggregate. During the measurement procedure, the sample quantity, dissolver, temperature and the paddle’s rotational speed all remain constant. Once the test is complete, the software automatically analyses the results.
Evaluation values:
PMT = Peak Maximum Time:
Time, measured and shown in [s] until the maximum torque is reached
BEM = Brabender Units Maximum:
Maximum recorded torque, measured/shown in [BU] (Brabender Units)
AM = Pre-maximum:
Torque measured/shown in [BU], 15s before the maximum is reached
PM = Post-maximum:
Torque measured/shown in [BU], 15 s after the maximum was reached
Classification:
Strong flour: Short PMT evaluation point, high BEM evaluation point
Weak flour: Long PMT evaluation point, low BEM evaluation point
Once the test is complete, the software automatically analyses the results. In this analysis, the peak time (until the maximum is reached) and the height of the peak at this point are important pieces of information that specifically relate to the sample.
Strong gluten produces rapid, high peaks, whereas weaker gluten shows later, flatter peaks, or in extreme cases, no peaks at all (biscuit wheat).
| Speed profiles | 0...3500 min-1 |
| PC port | USB |
| Mains connections | 230V, 50/60 Hz. 115 V, 50/60 Hz. |
| Dimensions (W x H x D) | 18.25 x 36.25 x 14 in |
| Weight | approx. 70 lbs net |
