Whitepaper: Method for analysing vital wheat gluten
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.
Vital wheat gluten processors notice that different batches often differ in terms of their quality. So far no standardised methods have been established to measure the quality of vital wheat gluten in dried form and to distinguish the product qualities of different batches. This poses a major challenge for the manufacturers and processors of vital wheat gluten as they have to be able to assess quality fluctuations and even them out.
Respectively, a method for analysing vital wheat gluten has been developed together by CSM Deutschland GmbH, ttz Bremerhaven and Brabender GmbH & Co. KG.
The Rapid Gluten Check enables an efficient raw material check on vital wheat gluten as well as a way of monitoring the manufacture of starch and vital wheat gluten so that decisions about using raw materials or adjusting the production process can quickly be made. Processors of vital wheat gluten can thus ensure consistent quality of their end products.