Moisture Tester MT-C full story...
Lab-Station full story...
Do-Corder full story...
Stand-alone KE-19 full story...
TSE 20/40 Clam Shell full story...
Micro ViscoAmyloGraph® full story...
Bio-Fuels Research for a Greener Tomorrow full story...
• Measure the gelatinization properties and enzyme activity of flour: wheat, rye, rice, etec...
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
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.
Define your material (flour/coarse meal) with a simple keystroke, then set any starting temperature for your test (ICC: 30°C). The Amylogram shows
With rye samples, a keystroke allows to check whether the limits for bread rye quality are met or not (gelatinization maximum ≥ 200 AU, gelatinization temperature ≥ 63°C).
