Determination of Quality Parameters in Flour
ProxiMate NIR and NIRFlex N-500: Analysis of moisture, protein, wet gluten, dry gluten, and ash in Flour
The determination of quality parameters in wheat flour is a crucial task in the food industry. Not only to ensure product consistency and meet customer expectations but also to evaluate functional properties, such as dough strength, storage ability, or mineral content for further processing of the flour.
As a multiparameter analysis method that is non-destructive and rapid without any sample prepration, NIR spectroscopy is a valuable tool for process and quality control in the milling industry. Pre-calibrated NIR applications can readily be applied to measure important quality features of Flour, such as moisture, protein, gluten, or ash. These parameters are important for evaluating the quality and optmizie flour usage in various food products.
Find out more about calibration ranges and comparsion to reference values in this application note.
Register for download
Related Instruments
ProxiMate™
ProxiMate, a NIR instrument for the harshest environments, is designed for the food and feed industry. The compact system can be operated anywhere by anyone thanks to a simple interface and pre-calibration packages that ensure speed and quality.
NIRFlex N-500
The NIRFlex N-500 is the modular FT-NIR spectrometer that you need for reliable results for QC, R&D in applied science and various industries. The NIRFlex N-500 offers a wide range of measuring cells and accessories for flexible performance.
