Study: Analysis of pulse flour gelatinization
In this case study, the gelatinization behavior of different pulse flours was determined with the Brabender ViscoQuick universal viscometer.
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In this case study, the gelatinization behavior of different pulse flours was determined with the Brabender ViscoQuick universal viscometer.
In this case study, the properties of vanilla pudding mixes, esp. starch gelatinisation and consistency, were investigated under various conditions.
This technical note shows how to analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.).
This handbook shows how meat analogue products can be developed through a high moisture extrusion process using a Brabender twin-screw lab extruder.
Based on an aggregation of the gluten contained in wheat flour, a quick method for assessing the quality of dry vital wheat gluten has been developed.