• Overview
  • Technical data
  • Software


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

Additional images

Amylogram Amylograph-E

click pictures to magnify


Mains connection 1x 230 V; 50/60 Hz + N + PE; 2.8 A
115 V; 50/60 Hz + PE; 5.6 A
Heating Rate Standard: 1,5 °C/min
adjustable 0.1…3.0°C/min
Sample volume approx. 550 ml
Speed Standard 75 min-1, adjustable 0-300 min-1
Dimensions (W x H x D) 490 x 890 x 400 mm
Weight approx. 30 kg net

Special software

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.

Additional images

Amylograph data correlation program

click pictures to magnify

...where quality is measured.