Cereal Analytics

Bühler analyses focus on quality assessment of cereals and milling products. Different cereal constituents are characterized based on quantitative and qualitative analyses. We determine cereal composition from ash over lipid to protein content. Wheat flours are evaluated for their baking performance by determining gluten content and quality, enzyme activity or mechanically damaged starch, and by analyzing dough formation and elongation behavior of dough.


O arroz enriquecido atende à demanda de alimento nutritivo adequado.


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