Show enzyme activity in flours and whole grains – Amylograph-E

Intended use

The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains.

This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.


  • Easy to use
  • Quality control in accordance with international standards
  • Gentle heating from 30°C to 93°C
  • Comprehensive picture of enzyme activity
  • Control the dosing of enzymes
  • No enzyme damage before measuring


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Optimise baking suitability and dosing: simply, precisely and reliably

The process features a test procedure that is easy to carry out.

At the same time, the measuring probe placed directly in the product ensures that the temperature can be precisely adjusted. This increases the reproducibility of your measurement results.

Analyses carried out with the Amylograph-E provide you with precise results that comply with international standards.

In the Amylograph-E, a suspension is heated in a rotating measuring container, at a rate of 1.5°C per minute. The heat rate simulates the process inside a breadcrumb during the baking process.

Depending on the sample’s viscosity, a measuring probe stuck into the sample is deflected into the measuring container. This deflection is measured as a torque value and automatically recorded in the amylogram.

The Amylogram visualizes the following parameters in a torque curve:

• Beginning of gelatinization [°C]
• Gelatinization maximum [AU]
• Gelatinization temperature [°C]

  • Flour
  • Wholemeal flour
  • Coarse meal 
  • Starch
  • Rice
  • Pasta products
  • Milling industry
  • Baked goods industry
  • Animal feed industry
  • Confectionery/snacks industry
  • Pasta industry
  • Cereal breeders
  • Cereal merchants
  • Starch industry
  • viscoelastic properties
  • enzyme activity
  • sprouting
  • starch quality
  • starch properties
  • gas retention capacity
  • fermentation (process)
  • baking behaviour

The Brabender 3-phase system provides a holistic and practical approach to the production of baked goods and pasta on a laboratory scale:

  • Phase 1 - Farinograph: provides information on the water absorption of the flour and the kneading properties of the dough
  • Phase 2 - Extensograph: determines the stretch properties of the dough and gives a prediction of the baking volume
  • Phase 3 - Amylograph: measures the gelatinization properties of the starch and the enzyme activity in the flour

The Brabender MetaBridge Controller extension enables you to use the new Brabender MetaBridge device software.

All models with a USB port can be upgraded. The extension is connected to the equipment via USB – completely plug and play, so no need for installation.

You benefit from many advantages:

  • Multiple users can simultaneously access the measurements, wherever in the world they may find themselves.
  • The software offers comprehensive export functions, and the user interface adapts to every type of terminal device.
  • Countless settings are intuitive to configure.

All details about the expansion

Mains connection1x 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 volumeca. 550 ml
SpeedStandard 75 min-1,
adjustable 0-300 min-1
(W x H x D)
19.5 x 35 x 15.75 in
Weightapprox. 66 lbs net

Amylograph-E BRO VW


  • ICC no. 126/1
  • ISO 7973
  • AACC Method no. 22-10.01
  • AACC Method no. 22-12.01