Use gluten to quickly determine quality, using the GlutoPeak

Intended use

In a fast procedure, the Brabender GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures. The results provide evidence of suitability for various intended purposes.



  • Measures gluten quality in cereal flour products
  • Quick testing procedure (1–10 minutes per test)
  • Easy to use thanks to automatic measuring
  • Small sample amounts (3–10g)


The automatic procedure saves material, thanks to its small sample quantities

Analysis using GlutoPeak is intended as a quick method for determining quality of grains in incoming goods departments. The device runs at a constant speed and takes just 1–10 minutes to carry out a measurement. This enables you to carry out at least 10 tests per hour. The procedure is automatic and only requires tiny sample quantities.

  • Cereals
  • Flour
  • Gluten
  • Pasta products
  • Viscoelastic properties
  • Dough development time
  • Dough softening
  • Protein content
  • Sedimentation value
  • Gluten content
  • Gluten strength
  • Milling 
  • Baked goods 
  • Confectionery/snacks 
  • Brewing 
  • Pasta 
  • Cereal breeders
  • Cereal merchants

Energy generated by a rotating measuring paddle enters a suspension and the torque is measured. The entry of the energy causes the gluten in the sample to aggregate. During the measurement procedure, the sample quantity, dissolver, temperature and the paddle’s rotational speed all remain constant. 

Once the test is complete, the software automatically analyses the results. In this analysis, the peak time (until the maximum is reached) and the height of the peak at this point are important pieces of information that specifically relate to the sample.

Strong gluten produces rapid high peaks, whereas weaker gluten shows later flatter peaks or, in extreme cases, no peaks at all (biscuit wheat).

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