Forgotten RVA Applications: Gluten Performance and SRC

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Wednesday, March 25, 2020Description :
Gluten is largely an additive to improve baking quality of finished products ranging from leavened bread or to petfood. Measuring gluten hydration performance & temperature response keeps functionally damaged protein out of finished foods. Leveraging the PerkinElmer RVA 4800 (Rapid Visco Analyser) to assess gluten performance can help prevent batch failure and increase uniformity of product across all production facilities. Solvent retention capacity (SRC) can be a painful and laborious process in a production facility. Replacing the conventional method with an RVA can reduce individual sampling time to 10 minutes and completion of the full panel of samples in 40 minutes while eliminating the tedious sample preparation and manipulation steps. Learn More: bit.ly/2Jd4DE0

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