Functional Analysis in Food

Effect of Humidity on Mechanical Properties of Pasta

Analysis of Batters & Coatings for Total Solids Using DA 7200 NIR Diode Array Based Analysis System

Analysis of Total Solids of batter and coatings is an important process control measurement for potato processors. By accurately controlling solids, the producer can experience significant savings. Realizing these savings is dependent both upon the accuracy of the analyses and the availability of real-time results. Using the DA 7200, production staff can perform their own analysis 24/7 and have instant access to the results. The results can be used to ensure the proper solids are available to the potatoes, to reduce waste, and to avoid costly mistakes and potential penalties.

doughLAB Standard Method - doughLAB 06.03

doughLAB is a flexible dough rheometer with conventional z-arm mixing action. This work shows standard method for studying mixing characteristics of samples. The method is suitable for very strong flours or samples that are difficult to develop.

Malt flour method - RVA 03.04

The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with rampedtemperature and variable shear profiles optimized for testing viscous properties.The instrument includes international standard methods as well as full flexibilityfor customer tailor-made profiles. Combining speed, precision, flexibility andautomation, the RVA is a unique tool for product development, quality andprocess control and quality assurance.

Starch (unmodified dent) method - RVA ST06.02

The method is applicable to unmodified dent corn starches. The final temperature of 65°C (149°F) is used to rapidly stabilize viscosity and minimize retrogradation. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control and quality assurance.

Pasta quality method - RVA 32.01

The pasting behavior of pasta depends, to a great extent, on the ingredient and process effects. The cooking properties and final quality of the pasta are affected by treatments, such as drying, sheeting or extruding, during the manufacturing process. Combining speed, precision, flexibility and automation, the RVA is a unique tool for product development, quality and process control and quality assurance.

Wheat gluten method (ethanol) - RVA 25.02

Wheat gluten is used largely as an additive to improve baking quality of leavened bread, but also finds use in other products such as pet foods. During commercial preparation, wheat gluten is usually partially denatured by heat, reducing its vitality. The functionality of wheat gluten can be assessed by heating and cooling in aqueous ethanol in the RVA.

General Flour Testing Method - doughLAB 01.01

The characteristics of a flour, such as how much water it absorbs to achieve optimum dough consistency, mixing time requirement and dough stability, are important measures of its quality. The doughLAB provides results that are comparable with those obtained from the Brabender Farinograph.

Cheese melt method - RVA 30.04

Cheese melting temperature and viscosity are important quality characteristics for processing and consumption of cheeses such as mozzarella. The melt characteristics of grated cheese can be measured in the RVA in the presence of a small amount of propylene glycol. The RVA parameters including temperature at melting, minimum viscosity and temperature at solidification are good indicators of the meltability of a processed cheese sample.

Determination of Gluten Quantity and Quality Using the Perten Glutomatic 2000

Wheat and flour quality information is used by the milling, baking and pasta industries to produce cost effective, fit-for-purpose products. Gluten contributes to dough characteristics and influences end-product quality. Its content and quality are equally important considerations for suitability of the wheat, semolina or flour for its intended use.