AmyloScan ICC-Standard No. 126/1 and AACC Method No. 22-10 are used to determine the gelatinization properties and enzyme activity of flour, whole wheat flour, rice flour, rye, barley and corn.
The suspension prepared with 80 g of flour sample and 450 ml of distilled water is heated in a rotating vessel at a constant temperature increase of 1.5°C /min.Viscosity values of the sample as a result of constant 1.5°C /minheat increase between 30°C and 93°C time against the graph.
► The AmyloScan allows the evaluation of flour quality and the suitability of flour for various application.
► AmyloScan provides information about the temperature range and degree of gelatinization of starch.
► It allows us to accurately measure enzyme activity (amylases) in wheat, rye, corn and rice flour.
The suspension, which is a mixture of flour sample and pure water prepared in accordance with the standards,with a temperature increase of 1.5°C/min, rotating chamber.
The resistance against mixing is plotted against time. With the AmyloScan graphic obtained data are accessed.
It provides the opportunity to have information about the properties of the dough by evaluating the graphic.
With its advanced software, AmyloScan provides the user with maximum ease of use.
It is used for detection.
| Speed / Speed profiles | 75 RPM |
|---|---|
| Mains connection | 220 V 50 Hz |
| Dimensions(W x H x D) | 450 x 990 x 340 mm |
| Weight approx | 25 kg |
