Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG

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Amylograph Method 1. A sample of 65 grams of flour is combined with 450 milliliters of distilled water and mixed to make a slurry. 2. The slurry is stirred while being heated in the amylograph, beginning at 30 degrees Celsius and increasing at a constant rate of 1.5 degrees Celsius per minute until the slurry reaches 95 degrees Celsius. 3. The amylograph records the resistance to stirring as a viscosity curve on graph paper. Results • The amylograph analyzes viscosity by measuring the resistance of a flour-and-water slurry to the stirring action of pins or paddles. • When the slurry is heated, the starch granules swell and the slurry becomes a paste. • A thicker slurry has more resistance to the pins during stirring and has a higher peak viscosity. Generally, a thicker slurry indicates less enzyme activity and makes better products. • Amylograph results include peak viscosity. • Amylograph curves are described on pages 46 to 47 Why is this important? The amylograph test measures flour starch properties and enzyme activity, which results from sprout damage (alpha amylase enzyme activity). Sprouting in wheat, as indicated by high enzyme activity, produces sticky dough that can cause problems during processing and results in products with poor color and weak texture. For Asian noodle products, flour of n Viscosity analysis n Measures flour starch properties Amylogrpah mixer. medium to high peak viscosity is preferred because it gives noodles better texture characteristics. Both the amylograph and the rapid visco analyzer (RVA, pages 54 to 56) measure starch viscosity properties. The amylograph is more commonly used throughout the world. The RVA uses a smaller sample and takes less time than the amylograph. Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality: Version 2
Sprouted Wheat Flour Sound Wheat Flour Peak Viscosity Peak Viscosity Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality: Version 2 The amylograph test measures and records the resistance of a heated slurry (a flour and water paste) to the stirring action of pins.* • Peak Viscosity is the maximum resistance of a heated flour and water slurry to mixing with pins. It is expressed in Bradbender units (BU). Sprouted wheat flour has a lower peak viscosity than sound flour. * Some laboratories use paddles rather than pins. Adapted from Method 22-12, Approved Methods of the American Association of Cereal Chemists, 10th Edition. 2000. St. Paul, MN.
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Wheat and Flour Testing Methods: A
Page 3 and 4:
Section 1: NAEGA Contract Terms Nor
Page 5 and 6: Section 2: Overview of U.S. Wheat I
Page 7 and 8: Wheat Production, Distribution, and
Page 9 and 10: Federal Grain Inspection Service Th
Page 11 and 12: All of these efforts are being take
Page 13 and 14: Automated Scale Systems Grain eleva
Page 15 and 16: Looking for Live Infestation the wh
Page 17 and 18: Foreign Material Foreign material i
Page 19 and 20: Protein can be specified by the buy
Page 21 and 22: Uniform Inspection Plan (Cu-Sum) An
Page 23 and 24: Official U.S. Standards For Wheat G
Page 25 and 26: (iii) Red Spring wheat. Hard Red Sp
Page 27 and 28: Grades and Grade Requirements for M
Page 29 and 30: 250 Grams Shrunken & Broken Kernels
Page 31 and 32: Section 3: Wheat and Milling Tests
Page 33 and 34: Ash Content Method 1. A sample of f
Page 35 and 36: Falling Number Method 1. A 7-gram s
Page 37 and 38: Sedimentation Method 1. A small sam
Page 39 and 40: Single-Kernel Characterization Syst
Page 41 and 42: laboratories to evaluate commercial
Page 43 and 44: Sifter Purifier Sifter Bran and Sho
Page 45 and 46: Falling Number Method 1. A 7-gram s
Page 47 and 48: Farinograph Method 1. A flour sampl
Page 49 and 50: Extensigraph Method Preparation 1.
Page 51 and 52: Alveograph Method 1. A sample of 25
Page 53 and 54: Mixograph Method 1. A sample of 35
Page 55: Glutomatic Method 1. A 10-gram samp
Page 59 and 60: Solvent Retention Capacity (SRC) Me
Page 61 and 62: Pan Bread Formula Flour* 100 grams
Page 63 and 64: Hearth Bread Baguette Pre-ferment D
Page 65 and 66: Extruded Pasta Formula Semolina* 10
Page 67 and 68: Asian Noodle Color Analysis One met
Page 69 and 70: Sponge Cake Formula Flour* 100 gram
Page 72: 1. This publication was produced wi
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