measures the alpha-amylase activity and viscosity (starch gelatinization) of a flour sample
study of emulsifiers and hydrocolloids blended flours.
Measurement of alpha-amylase activity with the amylograph
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.