Rotary viscometer Amylograph-E

laboratoryfor starchfor flour

Brabender Amylograph-E: Measure gelatinization properties and enzyme activity of flour What does it measure? The Amylograph-E measures starch properties and enzyme activity, e. g. resulting from sprout damage (alpha amylase enzyme activity). Why is this important? The baking properties of flour depend on the starch gelatinization and on the enzyme activity (α-amylase) in the flour. Sprouting in wheat, indicated by high enzyme activity, produces sticky dough that can cause problems during processing and results in products with poor color and weak texture. Flour supplied from the mill can be checked if it meets the specifications for a given application How is the test performed? A sample from flour and water is mixed to a slurry, heated with a constant heating rate of 1.5°C / min within a rotating bowl The slurry becomes a paste as the starch granules swell. Depending on the viscosity of the suspension, measuring pins reaching into the bowl are deflected. The deflection is measured as viscosity over time, i. e. vs. temperature, and recorded on-line. Evaluation: Beginning of gelatinization, gelatinization maximum and temperature Standards fullfilled (amongst others): - ICC-Standard no. 126/1 - ISO 7973 - AACC Method no. 22-10.01 What are the benefits? - Compliance with international standards for testing flour quality - Practice-oriented test procedure: recording of the full enzyme activity, no deactivation of enzymes before recording, heating rate similar to the crumb inside the bread - High flour and end product quality: Prediction of the flour‘s baking characteristics, well-aimed addition of enzymes - No production losses due to usage of inappropriate material