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AACC International Approved Methods - AACC Method 22-12.01. Measurement of alpha-Amylase Activity in Flour Supplemented with Fungal alpha-Amylase -- Modified Amylograph Method

AACC International Approved Methods

Enzymes

AACCI Method 22-12.01
Measurement of alpha-Amylase Activity in Flour Supplemented with Fungal alpha-Amylase -- Modified Amylograph Method

VIEW METHOD

Objective
This is a modification of Method 22-10 that allows the amylograph to be used on flour supplemented with alphaase of fungal (Aspergillus oryzae) origin. The initial high viscosity of a pregelatinized wheat starch-flour slurry is decreased by the hydrolytic action of alpha-amylase. Viscosity continues to drop until the gelatinizing starch from wheat flour causes a buildup in viscosity, forming a dip, or minimum viscosity (MV). The MV, like the peak viscosity (PV) of the regular amylograph procedure, is inversely proportional to the amount of alpha-amylase present and can be used as an index of diastatic activity in flour. This method is applicable to fungal alpha-amylase-treated flour, malted flour, or untreated flour.