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Cereal Chem 39:44 - 49.  |  VIEW ARTICLE

The Effect of Starting Temperature on Amylograms.

W. C. Shuey. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

Higher starting temperatures reduce the time required for the amylogram to reach a peak. The quantity of flour must be reduced to obtain the same relative amylogram values as that for the lower starting temperatures. The enzymes convert less starch at the higher starting temperatures. A procedure is described for operating the amylograph which cuts the usual test time in half.

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