ResourceFood and Beverage
Rheological Properties of Gluten-free Flours
30 Jun 2013This poster describes a study to evaluate the dough rheological properties (absorption, dough development, starch gelatinization, stability during heating and retrogradation) of gluten free flours using Chopin’s Mixolab.
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Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.RheometryRheometers are used to measure the rheology of fluids, which is the flow of fluids in response to an applied force. The most common types of rheometer include shear rheometers (capillary, cone and plate and rotational cylinder) and extensional rheometers. Viscometers are similar to rheometers however viscometers only measure the viscosity of a fluid.Food TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.