The Importance of Rheological Measurements in Flour Quality Assessment

Rheological measurements are essential for assessing flour quality, particularly in wheat and rye, using standardized tests from ISO, AACCI, and ICC. These methods, while effective, often require large samples and are less applicable to non-wheat and gluten-free flours. Modern instruments like the Brabender GlutoPeak and Chopin Mixolab provide efficient alternatives, enabling rapid, low-sample testing for both gluten-rich and gluten-free flours. Dynamic oscillatory testing further supports dough quality control.