Premium
The paste viscosities of wheat starch and flour‐water mixtures on cooking. I.—An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α‐Amylase Activities of Australian and English Flours
Author(s) -
Hutchinson J. B.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170502
Subject(s) - falling number , amylase , starch , food science , chemistry , wheat flour , biochemistry , enzyme
48 flours milled from English and Australian wheats were selected for low α‐amylase activity (0.01‐0.24 Jongh units) and their pasting properties compared by means of the Brabender amylograph. Determinations of α‐amylase made by Jongh's method showed fairly good agreement with the amylograph maxima. Hagberg falling numbers showed a much poorer agreement with the amylograph and Jongh results. Flour apparently contains some α‐amylase which is not extracted by the Jongh procedure, but which affects the amylograph results. Silver nitrate completely suppresses the a‐amylase activity in the amylograph and thereby causes a marked improvement in the pasting behaviour of flour. Secondary differences in pasting behaviour between individual flours persist after treatment with silver nitrate and these are as yet unexplained.