by
Delphine Cornic, Chopin, France
The world reference in the field of quality control of cereals, flours and their derivatives, Chopin Technologies, continues to advance its technological leadership with the Amylab FN, a new innovative solution for the detection of sprouted grains and the measurement of the alpha-amylase activity of flours.
Why monitor wheat alpha-amylase levels?
The first step of a comprehensive wheat quality control program is analysing the composition of the sample. It is especially important to measure the level of alpha-amylase, which plays a very important role during the production of leavened bread.
A shortage leads to hard-to-proof and low volume bread, whereas high amylase activity (due to sprouted grains) can lead to sticky dough and low bread volume with a red crust colour. There is an optimum level of alpha-amylase, which depends on the activity of the raw material (wheat, flour) and the activity of added enzymes.
It is, therefore, important for the industry to know alpha-amylase levels and to detect lots of sprouted grains, as soon as possible.
Identification of the presence of sprouted wheat by measurement of alpha-amylase activity, according to two methods: The Hagberg falling number and Testogram
In the grains industry, alpha-amylase activity is traditionally assessed by the Hagberg method. It was developed in the early 1960’s, to provide a rapid means of determining the α-amylase activity in sprout damaged wheat or rye. It is widely accepted today and is standardised by international organisations, such as the ICC, AACCI, ISO and ASBC.
The Amylab FN allows performing the Hagberg test with improved control of test conditions, compared to existing systems. It also adds the capability to have the same information, in a shorter time, using the Testogram mode.
Read more HERE.
The world reference in the field of quality control of cereals, flours and their derivatives, Chopin Technologies, continues to advance its technological leadership with the Amylab FN, a new innovative solution for the detection of sprouted grains and the measurement of the alpha-amylase activity of flours.
Why monitor wheat alpha-amylase levels?
The first step of a comprehensive wheat quality control program is analysing the composition of the sample. It is especially important to measure the level of alpha-amylase, which plays a very important role during the production of leavened bread.
A shortage leads to hard-to-proof and low volume bread, whereas high amylase activity (due to sprouted grains) can lead to sticky dough and low bread volume with a red crust colour. There is an optimum level of alpha-amylase, which depends on the activity of the raw material (wheat, flour) and the activity of added enzymes.
It is, therefore, important for the industry to know alpha-amylase levels and to detect lots of sprouted grains, as soon as possible.
Identification of the presence of sprouted wheat by measurement of alpha-amylase activity, according to two methods: The Hagberg falling number and Testogram
In the grains industry, alpha-amylase activity is traditionally assessed by the Hagberg method. It was developed in the early 1960’s, to provide a rapid means of determining the α-amylase activity in sprout damaged wheat or rye. It is widely accepted today and is standardised by international organisations, such as the ICC, AACCI, ISO and ASBC.
The Amylab FN allows performing the Hagberg test with improved control of test conditions, compared to existing systems. It also adds the capability to have the same information, in a shorter time, using the Testogram mode.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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