The Brabender® ‘3-Phase-System’ indispensable for quality control, research and development

Main Article Content

M. Löns

Keywords

flour, dough, rheology, quality control, Brabender, Farinograph, Extensograph, Amylograph, water absorption, enzyme activity, standard

Abstract

Founded in 1923 by Carl Wilhelm Brabender, Brabender® GmbH & Co KG develops, manufactures and distributes as a leading supplier instruments and equipment for determination of material quality and physical characteristics in all fields of research, development and industrial production in the chemical and food industry worldwide. Brabender® laboratory instruments are for testing the quality of grain, flour, and dough; laboratory mills, laboratory measuring extruders, moisture testers, NIR technology, break mills, grain cleaner, hardness tester; rheological tests on dough and foodstuffs, testing of chocolate and fat, starch testing (viscosity and gelatinization properties). Many international and national standards like AACCI, ICC and ISO are fulfilled. The Brabender® 3-Phase-System was developed to provide mills and flour processing industries with a reliable and secure possibility for testing and evaluating the used flours in respect of their properties. The raw materials influence at a high level the quality of the final end product. Absolute test results like moisture, protein and ash content enable a first classification of flours. Important for the complete production process of baked goods is also the rheological characteristics of flour and the produced dough. These characteristic properties of each flour and dough can be tested with the Brabender® Farinograph®-AT, the Brabender® Extensograph®-E, and the Brabender® Amylograph-E, which together form the Brabender® 3-Phase-System. Of specific importance when applying the 3-Phase-System is the use of practice orientated time laps, which in many cases allows for a direct conversion into practice. The test procedure and evaluation of the single tests are regulated in many international (ICC; AACCI; ISO) and national standards and methods.

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