amylograph

amylograph

[ə′mīl·ə‚graf]
(engineering)
An instrument used to measure and record the viscosity of starch and flour pastes and the temperature at which they gelatinize.
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References in periodicals archive ?
Amylograph measures the alpha-amylase activity and viscosity (starch gelatinization) of a flour sample
Amylograph study of emulsifiers and hydrocolloids blended flours.
Rheological characteristics: Rheological characteristics like firmness, rupture strength, and elasticity were measured on starch gels prepared through micro-visco- amylograph which were poured in 3.
Effect of antioxidants on farinograph and amylograph characteristics of wheat flour, International Journal of Food Properties, 7, 379-391 (2004).
Alveograph, Consistograph, Amylograph, Extensigraph, Farinograph, Mixograph, Maturograph).
Initial pasting temperature, range of pasting temperature, peak viscosity, viscosity at 95[degrees]C and viscosity at 50[degrees]C were the points analyzed from the Amylograph curve (Zhuo et al.
had a low amylograph peak viscosity (expressed in Brabender units) compared to AC Reed (493.
The pasting characteristics were determined using a modified method of the Brabender Amylograph procedure known as the Rapid Visco-Analyser (RVA).
Traditional dough testing instruments such as Farinograph, Mixograph, Alveograph, Extensigraph, Mixograph, Amylograph, Maturograph, etc.
The rheological properties of pregelatinized cassava flours were evaluated following the Brabender Amylograph and Farinograph recommended procedures (Merca and Juliano, 1981; AACC, 2000), modifying the sample weight: 40g (14% moisture basis in 500ml total suspension) and 150g (14% moisture basis) were used for amylograms and farinograms, respectively.
Adeyemi IA and O Beckley Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosities of Ogi.