+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Relationships between falling number, amylograph viscosity and alpha -amylase activity in Canadian wheat

Relationships between falling number, amylograph viscosity and alpha -amylase activity in Canadian wheat

Cereal Research Communications 8(1): 97-105

The falling number and amylograph techniques for determining alpha -amylase activity in wheat were compared with reference to data obtained using a polyacrylamide slab isoelectric focusing technique, for specific determinations of alpha -amylase in both ground whole wheat and flour. It was found that both the amylograph and falling number methods could predict alpha -amylase activity levels in wheat but they sometimes differed in their relative rankings of wheat samples for activity.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 000734377

Download citation: RISBibTeXText

Related references

A collaborative study of sprouted wheat by colorimetric alpha-amylase, falling number, and amylograph assays. Cereal Foods World 24(9): 453, 1979

Colorimetric alpha-amylase, falling number, and amylograph assays of sprouted wheat: collaborative study. Journal of the Association of Offical Analytical Chemists 64(5): 1243-1251, 1981

The use of falling number, amylograph and Grain Amylase Analyzer to measure amylase activity. Cereal Foods World 25(8): 523, 1980

The paste viscosities of wheat starch and flour-water mixtures on cooking. I.An intercomparison of the Hagberg Falling Number, Brabender Amylograph and a-Amylase Activities of Australian and English Flours. Journal of the Science of Food and Agriculture 17(5): 198-201, 1966

A rapid and convenient method for alpha-amylase analysis of wheat by an auto-analyzer and its application to estimation of maximum amylograph viscosity. Japanese Journal of Crop Science 66(1): 35-41, 1997

Determination of alpha amylase activity of sudanese wheat varieties using the falling number method. Sudan Journal of Food Science and Technology 10: 65-68, 1978

Falling number and alpha-amylase activity in developing grain of alloplasmic hexaploid wheat. Plant Breeding 112(1): 47-52, 1994

Comparison of the grain amylase analyzer with the amylograph and falling number methods. Cereal Chemistry 59(4): 254-257, 1982

Effects of pericarp alpha-amylase activity on wheat (Triticum aestivum) Hagberg falling number. Annals of Applied Biology 138(2): 207-214, 2001

Effects of pearling on falling number and alpha-amylase activity of preharvest sprouted spring wheat. Cereal Chemistry 80(2): 232-237, 2003

The response of hagberg falling number and alpha-amylase activity of wheat grain to spring-applied nitrogen fertiliser. Aspects of Applied Biology (25): 267-271, 1990

Comparison of rapid visco analyzer and falling method for maximum viscosity of amylograph in wheat. Tohoku Journal of Crop Science (48): 67-69, 2005

Amylase, falling number, polysaccharide, protein and ash relationships in wheat millstreams. Euphytica 126(1): 135-142, 2002

Efforts to improve the baking properties of sprout damaged wheat by reagents reducing alpha amylase activity 1. screening tests by the falling number method. Lebensmittel Wissenschaft and Technologie 12(6): 321-324, 1979

On the relationship between alpha amylase and falling number in wheat. Journal of Food Science 43(2): 652-653, 1978