Newport Scientific To Take a Key Role at Gluten Workshop 8-10 Sept 2003

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Tue 26 Aug 2003

The 8th Gluten Workshop is to be held at the Università degli Studi della Tuscia, Via di S. Maria in Gradi 10, Viterbo, Central Italy, from 8 to 10 September, 2003. The conference will be a forum for all aspects of gluten research including structure and interactions with other components, dough properties and functionality, genetics and biotechnology, intolerances and allergies, environmental effects and non-food uses.

In a joint paper from CSIRO Plant Industry and Newport Scientific, Reka. Haraszi will describe dough mixing studies on the micro z-arm mixer which uses just 4 g of flour to measure water absorption and dough mixing parameters. Results include a comparison with Farinograph and 2g Mixograph and the differences in their mixing actions plus the effect of temperature on dough mixing properties.

Hacettepe University will be sponsored by Newport Scientific Europe to present their study on “Utilization of Rapid Visco Analyzer for Assessing the Effect of Different Levels of Transglutaminase on Gluten Quality”. Using the wheat gluten acid method, their results indicated that the RVA shows great promise as a quick method for evaluation of enzyme effect on gluten quality.

In addition, Newport Scientific Europe will feature the doughLAB on their exhibition table located in the poster and coffee break room throughout the workshop.

For more information about the workshop: http://www.unitus.it/confsem/gluten/index.htm

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