amylograph

Viscometer-STSamylographUsed to measure the gelatinization characteristics of flour or starch, enzyme activity (alpha starch enzyme), and thermal stability, and provide evaluation of flour quality, measurement of flour baking quality, control of enzyme addition, and evaluation of flour suitability for various applications.

Product advantages

German HBM viscosity measurement system, precise electronic speed control, optional torque evaluation unit

The built-in heating furnace is more convenient and safe. The intelligent temperature control system can strictly follow the temperature control program designed by the user, accurately controlling the real material temperature in the sample bowl

• Integrated design including computer and touch control screen, with a more compact and reasonable instrument structure, more intuitive software functions, easy management, remote communication, and compatibility with various laboratory equipment management systems

Applicable national standards

GB/T 14490-2008 Grain and oil inspection - Determination of gelatinization properties of grains and starch - Viscometer method

ICC Standard No. 126/1 International Grain Chemistry Association Standard

AACCI Method No. 22-10.01 American Association of Grain Chemists Standard

ISO 7973 Determination of Starch Gelatinization Strength

amylographapplication

In the field of grain breeding

• The pasting characteristics of wheat flour can be used to study the correlation between the changes of eating quality of Mantou, noodles and bread made from different flour

Analyze the quality of rice by examining the degree of maturation of pre cooked rice

Research in the storage field of barley, wheat, and rice

Starch field

• Gelatinization and gel properties of various raw starches (such as wheat, corn, potato, rice) and various modified starches, hot paste and cold paste viscosity, stability of thickeners or adhesives, acid stability, and gelatinization properties of alkaline materials

Research on the Variation of Starch Characteristics in Wheat Varieties and Its Relationship with Noodle Quality

• Evaluation of enzymatic hydrolysis efficiency for alpha starch

Grain processing field

• Used for flour milling and baking, for starch gelatinization properties, starch enzymes, maltase, fungal enzymes, preservatives, flour heat treatment, wheat gluten quality and solvent retention testing of cakes, bread, pasta and noodles

Research on the Maturity of Fast Food, Breakfast Grains, and Animal Feed

working principle

The measurement system includes a sample bowl with a stirring needle and a sample inside, such as a suspension of starch/water. The sample bowl rotates, and the stirring needle can mix the sample without forming a precipitate.
The sample bowl is heated at a constant heating rate of 1.5 ° C/min. The measuring probe above is obstructed by the viscosity of the sample in the rotating sample bowl, causing it to deflect. This deflection is accurately measured and recorded by a torque sensor in the form of torque, and the relationship curve between viscosity and time and temperature changes is obtained.

Software features
The software features are more intuitive, easy to manage, capable of remote communication, and compatible with various laboratory equipment management systems.

After setting up the experimental program in the software, automated testing is carried out, real-time recording of temperature and viscosity changes, and calculation of relevant test results based on algorithms, including gelatinization starting point, highest gelatinization viscosity, and gelatinization temperature.