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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.

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Accession: 000734377

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