Corpus ID: 92112399

Comparison of alpha-amylase activity of wheat flour estimated by traditional and modern techniques

@inproceedings{Szafranska2014ComparisonOA,
  title={Comparison of alpha-amylase activity of wheat flour estimated by traditional and modern techniques},
  author={A. Szafranska},
  year={2014}
}
  • A. Szafranska
  • Published 2014
  • Mathematics
  • Ab s t r a c t . Falling number method and amylograph test are methods widely used to determine the alpha-amylase activity of wheat flour. By comparison, mixolab might be used to measure dough characteristics such as protein quality, starch gelatinization, enzymatic activity and starch retrogradation in a single test. The objective of this study was to determine the variability of, and relationship among falling number, amylograph properties and mixolab parameters which characterised starch… CONTINUE READING

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