Premium
Some factors affecting amylolytic behaviour in Irish flours
Author(s) -
Cork J. G.,
Spbllane P. A.
Publication year - 1969
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.2740201102
Subject(s) - falling number , starch , amylase , food science , crop , chemistry , biology , wheat flour , enzyme , agronomy , biochemistry
Examination of a large number of samples from the 1967 Irish wheat crop indicated departures from the normal relationship between α‐amylase activity as determined by dextrinogenic and by viscometric methods. Comparison of falling numbers and amylograph maxima indicated that these two methods could not be used as equivalent alternatives for the prediction of a‐amylase behaviour. Studies on a series of flour samples covering a wide range of amylase activities showed that differences between the autolytic methods examined were associated with starch properties. Gelling properties at maximum temperatures were found to influence amylograph maxima while susceptibility of the starch to enzyme attack in the early gelatinisation stages was responsible for differences in falling numbers. There was close association between starch pasting viscosities and susceptibility to mechanical damage during milling.