Research Facilities
Analytical Facilities
Structural Analysis of Hard Spring Wheat
- Gas Chromatography (GC)
- High Pressure Liquid Chromatography (HPLC)
- Low Pressure Liquid Chromatography
- Thin Layer Chromatography (TLC)
- High Pressure Anion Exchange Chromatography (HPAEC – Dionex)
- Scanning Electron Microscopy (SEM)
- Nuclear Magnetic Resonance (NMR)
- X-ray Diffraction
- Ultra Performance Liquid Chromatography - Quadrapole/Time of Flight (UPLC-QTOF)
- Multi Angle Laser Light Scattering (MALLS) Detector
- Electrophoresis
- MALS detector for Absolute Molecular Weight of Polymers
Physiochemical and Rheological Properties
- Differential scanning calorimetry
- Fundamental rheology – Stresstech Rheometer
- Pasting profile – Rapid visco analyzer
- Texture analysis – TA-XT2i
- End product application – baking, noodles etc
Other
- Total carbohydrate
- Total starch
- Starch damage
- Total uranic acid
- Total dietary fiber
- Resistant starch
- Total Glucose, Fructose other simple sugars
- Oligosaccharide distribution
Testing
- Dockage
- Test weight
- Whole Kernel moisture and protein (NIR)
- 1000 kernel weight
- Kernel sizing
Milling quality
- Flour moisture content (Oven)
- Flour ash content (Oven)
- Flour protein content (LECO)
- Flour color (L*,a*,b*)
- Falling number
- Wet glutens
- Solvent retention capacity (Solvents: Water, 50% Sucrose, 5% Sodium carbonate, 5% Lactic acid, 55% Aqueous ethanol, 0.75% Sodium dodecyl sulfate (SDS), 0.006% Sodium metabisulfite (MBS), 0.75% SDS + 0.006% sodium metabisulfite)
- Zeleny sedimentation
- Glutopeak
- Starch pasting properties (Rapid Visco Analyzer)
- Amylograph
Micro Visco-Amylo-Graph
- Farinograph
- Extensograph
- Alveograph
- Mixograph
- Bread (100g and 25g) baking
- Baking quality parameters
- Bread scoring
- Texture analyses
- C-Cell bread analyses
- Bread color analyses