Brabender ® Amylograph®-E
3Pages

For measurement of gelatinization properties and enzyme activity of flour and whole meal ICC-Standard no. 126/1 ISO 7973 AACC Method no. 22-10.01 AACC method No. 22-12.01

• Quality control according to international standards Comprehensive picture of enzyme activity • • Monitoring of the influence of enzyme addition Development and usage of own evaluation profiles besides • standard evaluation with peak viscosity Correlation of up to 10 curves with data correlation program • The baking properties of flour depend on the gelatinization of the starch and on the enzyme activity (α-amylase) in the flour. The Amylograph-E analyzes wheat, rye, maize, and rice flour and enables • Assessment of the flour quality • Suitability of the flour for various applications •...

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