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AACC International Approved Methods - AACC Method 22-11.01. Measurement of Gassing Power by the Pressuremeter Method

AACC International Approved Methods

Enzymes

AACCI Method 22-11.01
Measurement of Gassing Power by the Pressuremeter Method

VIEW METHOD

Objective
This method estimates gassing power or gas production of dough, which is highly correlated with starch damage. In the presence of excessive alpha-amylase activity, gas production is very high, due to increased production of fermentable sugars. To measure yeast activity, refer to Method 89-01.01.