About this Event
Join us for this gluten-free flour workshop designed to provide both industrial professionals and academic researchers with the essential knowledge and hands-on experience needed to characterize and process gluten-free systems. Understanding the functional behavior of gluten-free flours is critical for optimizing formulation, processing performance, and final product quality. This workshop combines technical lectures with practical application using key analytical techniques and instrumentation.
Participants will explore the use of the FarinoGraph to measure water absorption and dough consistency in gluten-free formulations, helping to break conventional paradigms and improve product development strategies. Additional characterization methods will include particle size and shape distribution, tap density, and gelatinization properties, providing a comprehensive understanding of material behavior. A dedicated extrusion session will connect raw material properties to finished snack products through hands-on processing.
Key takeaways:
- Fundamentals of gluten-free flour functionality, including water absorption and dough consistency
- Techniques for evaluating particle size distribution, shape, and density
- Understanding gelatinization behavior and its impact on processing
- Hands-on experience using the FarinoGraph and complementary analytical methods
- Practical extrusion session to translate material properties into finished product performance
- Strategies to streamline research and development, optimize production processes, and ensure quality control of raw materials
Workshop format:
This workshop will be delivered live through a combination of technical lectures and hands-on instrument training led by Anton Paar application specialists. A dedicated afternoon session will focus on extrusion and snack production. Lunch and coffee breaks will be provided.
Event venue & nearby stays
University of Minnesota, 1334 Eckles Ave, St. Paul, United States
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