April 27, 2015

27/04/2015: New GOST-Standard for Brabender® Amylograph

On 1 July 2015, the GOST ISO 7973-2013 will come into force in Russia. Thus, a standard already known at an international level for more than 50 years is now going to be adopted into national law by the Russian standardisation authorities.
The GOST standards 51404-99 (Brabender® Farinograph®) and 51409-99 (Brabender® Extensograph®) already have existed for decades. Now also the GOST ISO 7973-2013 fulfils the industry’s need for reproducible and practice-oriented laboratory methods for flour quality analysis. The authorisation of the Amylograph® standard paves the way for an efficient application of the Brabender® 3-Phase System (consisting of Farinograph®, Extensograph® and Amylograph®) in Russia.

With the GOST ISO 7973-2013 standard, the description of a method for measuring the enzyme activity and the gelatinisation properties of starch is now available. Both criteria have a direct influence on the quality of the manufactured bakery products, e. g. freshness and crumb structure.

With the help of the  Brabender® Amylograph® and the new GOST standard, the quality of rye and wheat flours is measurable. The early identification of the quality of the utilised flours lead to high-quality bakery products and therefore to satisfied customers.

"Flour does not have good or bad technological properties, but there is a right or wrong application for it”, explains Markus Löns, Senior Sales Director at Brabender®’s food division. The GOST ISO 7973-2013 and the Brabender® Amylograph® supports the milling and baking industry with finding the optimum application for flour.

Visit the Brabender food site HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.

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