Flour Amylograph Tester Type

Name: Flour Amylograph Tester Type
Brand: Sediroglu Group Machina
SKU: SE-LAB-9002

Flour Amylograph Tester (Type) is a laboratory instrument designed to measure starch gelatinization behavior and alpha-amylase activity in wheat flour. It determines gelatinization temperature, peak viscosity, and enzymatic performance during controlled heating. The device provides critical data for flour quality control, helping mills and bakeries optimize baking performance and product consistency.

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Flour Amylograph Tester Type

SE-LAB 9002 Product Catalog

SE-LAB 9002 Product Catalog

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Machine code:

SE-LAB-9002

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The Flour Amylograph Tester measures starch gelatinization temperature, viscosity peak, and alpha-amylase activity. It analyzes viscosity changes during heating to evaluate flour performance and predict baking quality.

Alpha-amylase affects crumb structure, loaf volume, and dough behavior. Proper enzyme balance ensures consistent bread texture and prevents structural defects in baked products.

The instrument is used in flour mills, cereal research laboratories, and quality control departments to monitor starch behavior and enzyme activity for consistent flour production.

Flour Amylograph Tester (Type) is a precision laboratory instrument developed to evaluate the gelatinization characteristics of starch and the alpha-amylase activity present in wheat flour. By analyzing viscosity changes during controlled heating, the device provides essential information about flour performance in baking applications.

During the test, a flour-water suspension is gradually heated while the instrument continuously records viscosity changes. The resulting curve indicates gelatinization temperature, peak viscosity, breakdown behavior, and enzyme activity. These parameters are crucial for understanding starch behavior and predicting final product quality in bread and other baked goods.

Alpha-amylase activity directly affects crumb structure, loaf volume, and texture. Excessive enzyme activity may cause sticky crumb and reduced structure, while insufficient activity can result in low loaf volume and dense texture. The Flour Amylograph Tester (Type) allows laboratories to maintain optimal enzyme balance, ensuring consistent flour performance.

This device is widely used in flour mills, cereal research laboratories, and quality control departments. It supports decision-making in wheat blending, flour formulation, and production optimization. The system is engineered for high accuracy, repeatability, and durability, making it suitable for continuous laboratory operation.

With reliable heating control, precise mechanical design, and stable measurement technology, the instrument ensures reproducible test results. It plays a critical role in flour quality evaluation and research applications where starch behavior and enzyme activity must be closely monitored.

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