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Datasheet: Amylograph -E
The Brabender® Amylograph - which has been the standard instrument worldwide for measuring the gelatinization characteristics and enzyme activity of flour - has been completely revised and now appears with a completely new, compact design.
The mechanical measuring system was substituted by state-of-the-art electronics. The result is the Amylograph-E.
Application
The baking properties of flour mainly
depend on the gelatinization of the starch
and on the enzyme activity (a-amylase)
in the flour.
The Brabender® 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 (a-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 bread during baking, i.e. the measuring data of the Amylograph-E provide reliable information about the gelatinization behavior of flour during baking in practice.
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