Measuring amylase activity in flour

Measuring amylase activity in flour is a key step in determining the flour's quality and suitability for
baking and other food applications.

The following are the steps for testing amylase activity in flour:

1. Preparation of the Flour Sample: The first step is to prepare the flour sample for analysis. To ensure
that the sample is representative, the flour should be sieved through a fine mesh and
homogenised.
2. Extraction of Amylase: Amylase is an enzyme that converts starch into simple sugars. The enzyme
must first be isolated before measuring amylase activity in flour. This is usually accomplished by
adding water to the flour sample and allowing it to settle for a set amount of time.
3. Iodine Staining: The flour sample is then stained with a drop of iodine solution. The iodine reacts
with the starch in the flour, turning it blue-black. This serves as a baseline against which the sample
is compared following incubation.
4. Incubation: The flour sample is next incubated for a set amount of time at a specific temperature.
The amylase enzyme can then break down the starch in the flour, lowering its potential to react
with iodine.
5. Iodine Re-Staining: A drop of iodine solution is added to the flour sample after incubation. The
sample's colour is then compared to the baseline generated in step 3. If there is less starch left in
the sample, it will react less with the iodine and look lighter in colour.
6. The amylase activity is then determined based on the colour difference between the baseline and
post-incubation samples. This is usually represented in terms of how much starch was broken down
per unit time.
Rheological dough testing

Rheological dough testing is a crucial part of determining the quality and processing qualities of wheat
flour. Here are some of the most common tests for determining the rheological properties of dough:

Farinograph Test:

This test determines the dough's resistance to mixing and offers data on dough development time,
stability, and water absorption. A sample of flour is mixed with water in a farinograph apparatus during
the test, which measures the torque and resistance of the dough as it is mixed. The farinograph curve
created gives useful information regarding the mixing qualities of the dough as well as its applicability
for various applications.

Method:

The Farinograph Test is a popular method for determining the rheological qualities of wheat flour
dough. The test measures the dough's resistance to mixing and provides information on dough
development time, stability, and water absorption. This test is carried out using a farinograph
equipment.

The Farinograph Test consists of the following steps:

1. Sample Preparation: In a farinograph bowl, a sample of wheat flour is carefully weighed and
combined with water. The amount of water added is determined by the moisture content of the flour
and the desired dough consistency.
2. Mixing: The farinograph bowl is then placed in the farinograph instrument, and mixing begins at a
slow speed for a set amount of time. The mixing speed and time are determined by the type of flour
and the intended use.
3. Resistance Measurement: As the mixing process continues, the farinograph equipment measures the
dough's resistance to mixing. On a farinograph chart, this is represented as a curve.
4. Dough Development Time: The dough development time is the amount of time it takes for the dough
to develop a given level of resistance. This is a critical metric for determining the dough's capacity to
develop strength and elasticity.
5. Stability: The farinograph curve also demonstrates the dough's stability, or its capacity to sustain its
resistance over time. A stable dough can survive processing rigours, but an unstable dough may break
down during processing.
6. Water Absorption Capacity: The amount of water required to make a given consistency of dough is
referred to as the water absorption capacity. This is a key metric for determining the quality of the
flour and its suitability for various uses.
Extensograph Test:

This test determines the dough's elasticity, strength, and extensibility by measuring its resistance to
extension. A dough sample is exposed to continual extension during the test using an extensograph
apparatus, which records the force and deformation of the dough. The extensograph curve generated
provides useful information on the viscoelastic properties of the dough and its applicability for various
uses.

Method:

The Extensograph Test is a popular method for determining the rheological qualities of wheat flour
dough. This test determines the dough's elasticity, strength, and extensibility by measuring its resistance
to extension. This test is carried out using the extensograph equipment.

The Extensograph Test consists of the following steps:

1. Sample Preparation: In an extensograph bowl, a sample of wheat flour is carefully weighed and
combined with water. The amount of water added is determined by the moisture content of the flour
and the desired dough consistency.
2. Mixing: The extensograph bowl is then inserted in the extensograph instrument, and mixing begins at
a slow speed for a set amount of time. The mixing speed and time are determined by the type of
flour and the intended use.
3. Resting: Following mixing, the dough is allowed to rest for a set amount of time to allow the gluten to
relax.
4. Sheet Preparation: Using a template, the dough is sheeted and cut into a conventional size and form.
5. Tensile Strength Testing: Using the extensograph equipment, the sheet is stretched to a given length
and width at a steady speed. On an extensograph chart, the force necessary to stretch the dough to
the specified length and width is represented as a curve.
6. Extensibility: The maximum length that the dough can be stretched without breaking is referred to as
its extensibility. This is a critical characteristic for determining the dough's capacity to stretch and
deform without breaking.
7. The force required to stretch the dough is recorded as a curve on an extensograph chart, which
displays the dough's resistance to extension.