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AACC International Approved Methods - AACC Method 22-15.01. Measurement of Diastatic Activity of Flour or Semolina

AACC International Approved Methods

Enzymes

AACCI Method 22-15.01
Measurement of Diastatic Activity of Flour or Semolina

VIEW METHOD

Objective
Processing characteristics of flour are influenced by increased levels of hydrolytic enzymes, primarily alpha-amylase. This method estimates diastatic activity in flour or semolina by measuring the amount of maltose produced through hydrolysis of starch. Maltose can be measured by ferricyanide procedure with or without titration with thiosulfate.