Measure gelatinization properties and enzyme activity of flour and whole meal
The baking properties of flour mainly depend on the gelatinization of the starch and on the enzyme activity (α-amylase) in the flour. The Amylograph®-E measures wheat, rye, and rice flour and enables
• Assessment of the flour quality and of the suitability of the flour for various applications
• Production control and checking of flour blends in the mill • Measurement of the baking characteristics of flours (α-amylase content, gelatinization maximum, temperature in the gelatinization maximum)
• Assessment of special flours, diastatic baking agents, self-raising flours, etc.
• Well-aimed addition of enzymes
The heating rate of 1.5°C/min (AACC/ ICC) corresponds with the temperature increase of a bread during baking, i.e. the measuring data of the Amylograph®-E provide reliable information about the gelatinization behavior of a flour during baking in practice.
A suspension of flour and distilled water is heated at a constant heating rate 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.
The rapid Amylogram with reduced sample weights and shortened measuring times provides quick results and correlates very well with the standard method.
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
1x 230 V; 50/60 Hz + N + PE; 2.8 A
115 V; 50/60 Hz + PE; 5.6 A
Standard: 1,5 °C/min
approx. 550 ml
Standard 75 min-1, adjustable 0-300 min-1
Dimensions (W x H x D)
490 x 890 x 400 mm
approx. 30 kg net
Define your material (flour/coarse meal) with a simple keystroke, then set any starting temperature for your test (ICC: 30°C). The Amylogram shows: Beginning of gelatinization, Gelatinization maximum, and Gelatinization temperature. With rye samples, a keystroke allows you to check whether the limits for bread rye quality are met or not (gelatinization maximum ≥ 200 AU, gelatinization temperature ≥ 63°C).
• Data correlation program: Up to 10 curves can be shown and evaluated simultaneously within one chart
• Universal evaluation profiles: Beside the standard evaluation with peak viscosity, your own evaluation profiles can easily be programmed and used. These profiles can include for example areas, peaks, fixed points, drops, etc.