126/1 Method for using the Brabender Amylograph

Methods Type: Generic Methods
Key data
Number: 126/1
Analyte: Brabender Amylograph
Matrix: Wheat and rye flours
Year of Approval: 1972
Year of Last Revision: 1992
Scope: This standard specifies a method, using the Brabender Amylograph, for determination of the gelatinization properties of starch, indicated by the viscosity, of a flour-water suspension during heating. The method is applicable to wheat and rye flours. The method is also applicable to wheat and rye meals and grain, the latter after appropriate grinding. See 9.1. In this standard the word "flour" also means meals and ground grains (wholemeal).

References

  • ICC-Standard No. 101/1, Sampling of grains; 1982
  • ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours, and by-products; 1980
  • ICC-Standard No. 107/1, Determination of the "Falling Number" according to Hagberg-Perten as a measure of the degree of alpha-amylase-activity in grain and flour; 1968
  • ICC-Standard No. 110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976
  • ISO 3696, Water for analytical laboratory use - Specification and test methods, 1987.

Definitions

The amylograph viscosity is the resistance, measured as torque and expressed in arbitrary units (Amylograph Units, AU), of a flour-water suspension heated in the Brabender-Amylograph at a constant rate of increase of temperature and with the bowl rotating at a specified, constant rotational speed.

 

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