Amylograph®-E
Application
The baking properties of flour mainly depend on the gelatinization of the starch and on the enzyme activity (a-amylase) in the flour. The Amylograph®-E measures wheat, rye, maize, and rice flour and provides
- Assessment of the flour quality
- Suitability of the flour for various applications
- Measurement of the baking characteristics of flours
- Assessment of special flours
- Control of enzyme addition
Principle
A suspension of flour and destilled water is heated with a constant heating rate of 1.5°C / min within a rotating bowl. Depending on the viscosity of the suspension, a measuring sensor reaching into the bowl is deflected. This deflection is measured as viscosity over time, i. e. vs. temperature, and recorded on-line.
Evaluation:
- Beginning of gelatinization [°C]
- Gelatinization maximum [AU]
- Gelatinization temperature [°C]
Advantages
The use of the Amylograph®-E provides the following advantages:
- Shape of curve provides additional information
- During the test the influence of enzymes can be observed
- Reference curve
- USB operated