Brabender amylograph

The changes that occur in a starch when it is heated in water can be studied in several ways. One way is to follow the changes under a microscope, another is to measure the viscosity of the paste. A Brabender amylograph is normally used to monitor the paste viscosity. 

Functional property tests were conducted in duplicate. AACC (21) methods were used for the determination of water hydration capacity (Method 88-04) and nitrogen solubility index (NSI) (Method 46-23). Oil absorption capacity was measured by the procedures of Lin et al. (22) and oil emulsification by a modification (22) of the Inklaar and Fortuin (23) method. Pasting characteristics of 12.0% (w/v, db) slurries of the flours and processed products were determined on a Brabender Visco/Amylograph (Method 22-10). The slurries were heated from 30 to 95°C before cooling to 50°C to obtain the cold paste viscosity value. Gelation experiments were conducted by heating 15% (w/v db) slurries in sealed stainless steel containers to 90°C for 45 min in a water bath C3). 

FIG. 1. Pasting behavior of different starches as measured using a Brabender amylograph. Viscosity is measured at varying temperatures a standard program starts at 50°C, then heats at 1. .vC/min until a temperature of 95°C is reached, and then the temperature is kept constant... 

Fig. 4.30. Gelatinization properties of various starches (according to Banks and Muir, 1980). Brabender visco-amylograph. 40 g starch/460 ml water, temperature programming start at 50 °C, heated to 95 °C at a rate of 1.5° C/min. Held at 95 °C for 30 min — potato, - - -...

The Brabender Amylograph continuously measures the resistance to stirring of a 10% suspension of flour in water while the temperature of the suspension is raised at a constant rate of 1.5 °C/min from 20° - 95 °C. It is of use in testing flour for soups (etc.). 

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