Episode 2: Flour analysis in work package 2 FLOURplus Podcast
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- Technology
For this episode I have visited the facilities from ttz Bremerhaven. I had a very interesting day at the different analytical and technical areas in this research institute. So, I hope you enjoy my little documentary about this day.
Shownotes:
ttz Bremerhaven, R & D projects, SME, food & environmental science, cereal & baking technology institute, sensory analysis, work package 2, flour characterisation, analysis of over 40 different flours from different European countries, flour analysis and baking trials, definition of flour, vision of FLOURplus, difference in flour quality, milling, damage starch, particle size, function of flour, additives, ascorbic acid, malt flour, enzyme, baking improvement, nutrition improvement, flour substances in the flour, description of composition, description of flour functionality, Brabender, Chopin, Perten, different methods in different countries, innovative methods: PCD and SRC, timeframe of work, outlook on work package 3,
Analytical instruments; gluten; gluten protein, Gluten Index, quantification of gluten, dry gluten, wet gluten, seperation into gluten fraction, gluten centrification, performance of gluten, ICC, standard methods, different analytical methods in Europe, Glutopeak, development of gluten network
For this episode I have visited the facilities from ttz Bremerhaven. I had a very interesting day at the different analytical and technical areas in this research institute. So, I hope you enjoy my little documentary about this day.
Shownotes:
ttz Bremerhaven, R & D projects, SME, food & environmental science, cereal & baking technology institute, sensory analysis, work package 2, flour characterisation, analysis of over 40 different flours from different European countries, flour analysis and baking trials, definition of flour, vision of FLOURplus, difference in flour quality, milling, damage starch, particle size, function of flour, additives, ascorbic acid, malt flour, enzyme, baking improvement, nutrition improvement, flour substances in the flour, description of composition, description of flour functionality, Brabender, Chopin, Perten, different methods in different countries, innovative methods: PCD and SRC, timeframe of work, outlook on work package 3,
Analytical instruments; gluten; gluten protein, Gluten Index, quantification of gluten, dry gluten, wet gluten, seperation into gluten fraction, gluten centrification, performance of gluten, ICC, standard methods, different analytical methods in Europe, Glutopeak, development of gluten network