Wheat Quality Lab

Wheat Quality Lab

 

 1

  •   Atomic Absorption Spectrophotometer (AAS)

Used for the analysis of mineral elements in digested wheat flour samples.

2

  • Alveo-Consistograph (Chopin)

For the analysis of dough strength and extensibility for bread quality evaluation.

3

  • Bread Making Facility (National)

Analysis of wheat samples for bread quality analysis from 100g flour.

4

  • Flour Mill (Brabender)

Preparation of flour (Maida) from wheat for quality parameter analysis.

5

  • Glutomate (Perten)

For the estimation of gluten content in wheat flour samples.

6

  • Micro Plate Reader (Biotek)

For spectro-photometric analysis of biochemical and immunochemical reactions in micro plate.

7

  •  Microwave Digestion System (Anton Par)

For the quick digestion of flour samples for estimation of mineral elements.

8

  • Mixograph (National)

For studying dough mixing properties and dough strength analysis.

9

  • Near Infra Red System (NIR)

For the non-destructive estimation of protein and moisture in wheat grain samples.

10

  • Single Kernel characterization System (Perten)

For estimation of hardness index in wheat grain samples.

 

11

  • Mills for Preparation of Whole Meal Flour (FOSS)

For preparation of whole meal flour from wheat grains for analysis of different quality parameters.

12

Open