Biophysics and microstructure laboratories
Characterization of material properties of cereal based biopolymers and complex systems like raw materials, dough and baked goods
Traditional flour, dough and baked goods analytics
- Farinograph
- DoughLab
- Falling Number
- Rheofermentometer
- Glutomatic
- Ash content
- Zeleny sedimentation test
- Protein content
- Rapid Visco Analyser (RVA)
- Amylograph
- Soxhlet fat content
- Acidity and pH
- Laser-based volumeter
- Crumb firmness
- Pore distribution in bread crumb using imaging
- Extensive enzymatic assays (amylose/amloypectin, starch damage, enzymatic activity)
Extended material properties:
- Differential Scanning Calorimeter (DSC)
- Field-Flow Fractionation
- SD-Matic
- Fundamental rheology analysed by mechanical models
- Rheological analyses for fermentation and baking process imitation
- SER-Cell including humidity chamber attached to the rheometer
- Contact angle measuring system
- Texture Profile Analysis
- Imaging technique recording dough elastic modules
- Dough extensibility
- Dough stickiness
- Acoustic analyser
- Near-infrared spectroscopy (NIR)
- Water activity
- Measuring cells for CO2 development and holding capacity
- Image analysis
- Inline analysis on food printability
- Structuring approach:
- Various 3D printers for foodsystems
- Structuring using invasive ultrasound, specific vibrations and pulse generators
Structure analyses:
- Confocal Laser Scanning Microscope (CLSM) with heating chamber and extensive image analysis
- Various microscopes
- Particle size measurement for liquid and solid samples
- Nuclear Magnetic Resonance (NMR) of water mobility
- Temporarily available: µCT with heating facilities
You can find further comprehensive facilities on baking pilot plant, and milling pilot plant.
Additional analysis can be found on instrumental analysis.