Journal articles: 'Amylograph'

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Pinkrová, J., B. Hubáčková, P. Kadlec, J. Příhoda, and Z. Bubník. "Changes of starch during microwave treatment of rice." Czech Journal of Food Sciences 21, No. 5 (November 18, 2011): 176–84. http://dx.doi.org/10.17221/3496-cjfs.

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The properties of rice after microwave irradiation were evaluated by means of amylograph and enzymic determination of the total and the damaged starch. The content of the total starch was not affected by the immediate energy output used for irradiation but that of the damaged starch increased with microwave energy absorbed and the temperature of treatment, mainly at the moisture of 30% and the temperature of 100°C. The results of damaged starch determination are in accordance with the amylographic readings of changes at maximum viscosity. Amylographic characteristics suggest minimal changes resulting in MW treatment of rice at moisture below 23%.  

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Kučerová, Jindřiška. "Pentosans relate to rye quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56, no. 4 (2008): 115–20. http://dx.doi.org/10.11118/actaun200856040115.

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The aim of this contribution is the evaluation rye pentosans in the relation to protein content, Falling number, content of maltose and amylograph values. Population and hybrid varieties of rye were grown during 2003–2005. Trials were situated in three different locations of the Czech Republic – Hradec nad Svitavou, Krásné údolí and Staňkov. Content of pentosans varied between 6.60–9.21 %. The highest content of pentosans (average of the three years and three locations) achieved the hybrid variety Picasso (8.11 %), which had the highest Falling number (235.8 s) and amylograph maximum (625.5 AJ), too. The location Hradec nad Svitavou (8.21 % pentosans) was the best and the year 2003 (8.34 % pentosans) was the most positive.The results were affected by soil and weather conditions which have influence on protein content. Between the pentosans content and the Falling number a high positive correlation (r = 0.523, P < 0.01) was found and nonsignificant negative correlations with protein content (r = −0.070) and amylograph maximum (r = −0.072). Remarkable difference in the Falling number and amylograph maximum between population varieties (Daňkovské nové a Selgo) and hybrid variety (Picasso) were found.

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Hrušková, Marie, Ivan Švec, and Ivana Jurinová. "Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features." International Journal of Food Science 2013 (2013): 1–6. http://dx.doi.org/10.1155/2013/968020.

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The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.

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Kučerová, J. "Effects of location and year on technological quality and pentosan content in rye." Czech Journal of Food Sciences 27, No. 6 (December 23, 2009): 418–24. http://dx.doi.org/10.17221/8/2009-cjfs.

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Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (P < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (P < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (P < 0.05) was found between the pentosan content and the Falling number.

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Sunyoto, Marleen, and Roby Andoyo. "Characteristics of sweet potatoes flour used as emergency food based on the type of varieties and the duration of fermentation." Journal of Powder Technology and Advanced Functional Materials 1, no. 1 (July 14, 2018): 48–56. http://dx.doi.org/10.29253/jptafm.1.1.2018.7.

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Sweet potato breeding at the Padjadjaran University farmland has produced new clones of sweet potatoes, Awachy 5 and Biang Varieties. Both clones contain high starch content, 25.46% and 15.96% respectively, having a good potential to be processed into flour as raw material for emergency food. However, due to poorly functional and amylograph characteristics, the clones need to be modified, one of which through fermentation. The objective of the study was to select the best varieties type of sweet potatoes and to determine the appropriate duration of fermentation to produce fermented sweet potatoes with the best physical, chemical and amylograph characteristics. The research method used was Randomized Block Design, consisting of 8 treatments and 3 repetitions. Awachy 5 and Biang Varieties were fermented for 0, 24, 48 and 72 hours respectively. The results showed that the fermented sweet potatoes flour of Awachy 5 with 72 hours of fermentation have produced the best characteristics of physical, chemical and amylograph, 7.21 ml/g swelling volume, 8.4% solubility, 84.37oC initial gelatinization temperature, 5092 cP peak viscosity, 2471 cP breakdown viscosity, 1089 cP setback viscosity, 68.04% starch content and 3.51% water content.

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Leelavathi, K., D. Indrani, and J. S. Sidhu. "Amylograph Pasting Behaviour of Cereal and Tuber Starches." Starch - Stärke 39, no. 11 (1987): 378–81. http://dx.doi.org/10.1002/star.19870391103.

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Marie, Hrušková, and Švec Ivan. "Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality." Czech Journal of Food Sciences 35, No. 5 (October 23, 2017): 424–31. http://dx.doi.org/10.17221/450/2016-cjfs.

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Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality.

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Sroan, Baninder Singh, and Amarjeet Kaur. "Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour." International Journal of Food Properties 7, no. 3 (December 31, 2004): 379–91. http://dx.doi.org/10.1081/jfp-200032921.

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Hrušková, M., and I. Švec. "Evaluation of Non-Fermented Dough from Wheat/Barley/Hemp Composites." Scientia Agriculturae Bohemica 49, no. 2 (June 1, 2018): 118–26. http://dx.doi.org/10.2478/sab-2018-0017.

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Abstract Basic wheat-barley flour premixes (70 : 30 and 50 : 50) were enhanced by 5 and 10% of dehulled and hulled hemp seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality by approximately 1.5 and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity by about 20–25% in maximum; hemp products had no significant effect. Farinograph water absorption was magnified by additions of both alternative flours. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. In cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling Number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).

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Rauf, Rusdin, and Dwi Sarbini. "DAYA SERAP AIR SEBAGAI ACUAN UNTUK MENENTUKAN VOLUME AIR DALAM PEMBUATAN ADONAN ROTI DARI CAMPURAN TEPUNG TERIGU DAN TEPUNG SINGKONG Water Absorption as Reference to Determine the Volume of Water in Dough Making from Wheat Flour and Cassava Flour Mixture." Jurnal Agritech 35, no. 03 (October 6, 2015): 324. http://dx.doi.org/10.22146/agritech.9344.

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Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour andcassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.Keywords: Water, cassava, dough, amylograph, elongation ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makinbesar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkanteknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.Kata kunci: Air, singkong, adonan, amilografi, elongasi

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Ishartani, D., R. Sagita, and D. Praseptiangga. "Amylograph properties and microstructure of white corn and okara-based composite flour." IOP Conference Series: Earth and Environmental Science 828, no. 1 (July 1, 2021): 012035. http://dx.doi.org/10.1088/1755-1315/828/1/012035.

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12

Hrušková, M., I. Švec, and I. Kučerová. "Effect of malt flour addition on the rheological properties of wheat fermented dough." Czech Journal of Food Sciences 21, No. 6 (November 18, 2011): 210–18. http://dx.doi.org/10.17221/3500-cjfs.

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The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with a lower ash content (“bright” type). Amylograph characteristics of flour-water suspensions were affected in the same extent by the malt addition. Maturograph behaviour changed significantly only in proofing stability (without influence by the flour type) and dough firmness was affected by malt only in the case of flours with lower ash contents. Oven rise characteristics of dough and the specific bread volume showed important changes in both sets of samples with significant differences between flours with lower and higher ash contents. A strong correlation (r = 0.62–0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples.  

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Švec, Ivan, and Marie Hrušková. "Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 2 (2017): 727–36. http://dx.doi.org/10.11118/actaun201765020727.

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To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

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Voinea, Andreea, Silviu-Gabriel Stroe, and Georgiana Gabriela Codină. "The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough." Foods 9, no. 10 (October 14, 2020): 1465. http://dx.doi.org/10.3390/foods9101465.

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The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer’s desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.

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TSURUTA, O., H. TOYOSHIMA, and H. OKAZAKI. "Relationship between low amylograph viscosity values and Fusarium-toxin contamination in wheat grains." Mycotoxins 1989, no. 30 (1989): 25–27. http://dx.doi.org/10.2520/myco1975.1989.30_25.

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Hemalatha, M. S., U. J. S. Prasada Rao, K. Leelavathi, and P. V. Salimath. "Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati." LWT - Food Science and Technology 43, no. 9 (November 2010): 1394–402. http://dx.doi.org/10.1016/j.lwt.2010.04.020.

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Hammed, Ademola Monsur, Bahri Ozsisli, and Senay Simsek. "Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends." International Journal of Food Properties 19, no. 3 (June 17, 2015): 591–604. http://dx.doi.org/10.1080/10942912.2015.1038721.

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Miric, Katarina, and Dusanka Pejin. "Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae." Acta Periodica Technologica, no. 39 (2008): 153–59. http://dx.doi.org/10.2298/apt0839153m.

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This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Biochemical complexity of dough during examination of fermentative activity of baker's yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their interaction and different behavior in the presence of the yeast, showed diversity and variation of result within the same category of the mill stream flour.

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Adeyemi, I. A., and O. Beckley. "Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi." Journal of Cereal Science 4, no. 4 (October 1986): 353–60. http://dx.doi.org/10.1016/s0733-5210(86)80039-x.

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Knox, R. E., R. M. DePauw, F. R. Clarke, F. R. Clarke, T. N. McCaig, and M. R. Fernandez. "Alvena hard red spring wheat." Canadian Journal of Plant Science 88, no. 3 (May 1, 2008): 513–18. http://dx.doi.org/10.4141/cjps07177.

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Based on 38 replicated trials over 3 yr, Alvena, hard red spring wheat (Triticum aestivum L.) expressed significantly higher mean grain yield than the checks. It was significantly earlier maturing than AC Barrie and significantly more resistant to lodging than Katepwa. Wheat protein concentration of Alvena was similar to the mean of the checks and flour protein concentration was significantly higher than the check mean. Amylograph viscosity was significantly lower than the mean of the checks. Alvena meets the end-use quality and Canadian Grain Commission’s kernel visual distinguishability specifications of the Canada Western Red Spring wheat market class. Alvena expressed moderate resistance to prevalent races of loose smut and stem rust, intermediate resistance to prevalent races of leaf rust and common bunt, and moderate susceptibility to fusarium head blight. Key words: Triticum aestivum L., cultivar description, grain yield, maturity, disease resistance

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Davidovic, Dejan, Sinisa Dodic, Jasna Mastilovic, Jelena Dodic, Stevan Popov, and Miodrag Lazic. "The application of natural organic compounds in bakery industry." Chemical Industry 64, no. 5 (2010): 411–21. http://dx.doi.org/10.2298/hemind100709046d.

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Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), ?-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.

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Graf, R. J., B. L. Beres, H. S. Randhawa, D. A. Gaudet, A. Badea, A. Laroche, F. Eudes, and R. S. Pandeya. "AAC Gateway hard red winter wheat." Canadian Journal of Plant Science 93, no. 3 (May 2013): 541–48. http://dx.doi.org/10.4141/cjps2012-266.

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Graf, R. J., Beres, B. L., Randhawa, H. S., Gaudet, D. A., Badea, A., Laroche, A., Eudes, F. and Pandeya, R. S. 2013. AAC Gateway hard red winter wheat. Can. J. Plant Sci. 93: 541–548. AACGateway is a hard red winter wheat (Triticum aestivum L.) cultivar eligible for grades of Canada Western Red Winter (CWRW) wheat. Evaluated relative toCDCOsprey,ACBellatrix, Radiant, and CDC Buteo in the Western Winter Wheat Cooperative Registration trials from 2009 to 2011, AAC Gateway exhibited high grain yield, good winter survival, short straw of excellent strength, high grain protein concentration, and resistant to intermediate responses to stem rust, leaf rust, stripe rust and fusarium head blight. This combination of desirable traits makes AAC Gateway well-suited for production across western Canada. End-use suitability analysis indicated improvements in protein concentration, amylograph viscosity, dough rheology, loaf volume, and lower protein loss on milling.

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Perdon, A. A., B. P. Marks, T. J. Siebenmorgen, and N. B. Reid. "Effects of Rough Rice Storage Conditions on the Amylograph and Cooking Properties of Medium-Grain Rice cv. Bengal." Cereal Chemistry Journal 74, no. 6 (November 1997): 864–67. http://dx.doi.org/10.1094/cchem.1997.74.6.864.

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Ashwini, A., D. Indrani, and H. N. Ramya. "Effect of combination of hydrocolloid and emulsifiers on micro visco - amylograph, physical and storage qualities of eggless cake." FOOD SCIENCE RESEARCH JOURNAL 10, no. 1 (April 15, 2019): 70–80. http://dx.doi.org/10.15740/has/fsrj/10.1/70-80.

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CODINĂ, Georgiana Gabriela, Dumitru ZAHARIA, Silvia MIRONEASA, and Sorina ROPCIUC. "Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 1 (May 17, 2018): 21. http://dx.doi.org/10.15835/buasvmcn-fst:0019.

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The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Farinograph, Falling Number, Amylograph and Rheofermentometer devices. During mixing dough hydration capacity decreases with the increased level of magnesium ions addition whereas the dough stability and dough development time decreases at low levels of magnesium ions addition and increases at high levels. The temperature at peak viscosity, total CO2 volume production and the total volume of CO2 lost decreases with the increased level of magnesium addition. PCA analysis shows that the wheat flour with 100 mg and 150 mg /100g magnesium ions addition presents a similar behaviour slightly different to those with 200 mg /100g magnesium ions addition (P < 0.05).

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MIRONEASA, Silvia, Mădălina IUGA, Dumitru ZAHARIA, and Costel MIRONEASA. "Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 76, no. 1 (June 7, 2019): 27. http://dx.doi.org/10.15835/buasvmcn-fst:2018.0017.

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The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.

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Jacobs, Heidi, Relinde C. Eerlingen, and Jan A. Delcour. "Factors Affecting the Visco-Amylograph and Rapid Visco-Analyzer Evaluation of the Impact of Annealing on Starch Pasting Properties." Starch - Starke 48, no. 7-8 (1996): 266–70. http://dx.doi.org/10.1002/star.19960480707.

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Codină, Georgiana Gabriela, Dumitru Zaharia, Sorina Ropciuc, and Adriana Dabija. "Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough." EuroBiotech Journal 1, no. 3 (July 20, 2017): 222–25. http://dx.doi.org/10.24190/issn2564-615x/2017/03.04.

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Abstract The effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied. Dough rheological properties during mixing (dough development time, dough stability, degree of softening), α amylase activity and gelatinization temperature were analyzed by using a Falling Number and Amylograph. During fermentation were analyzed the maximum height of gaseous production, total CO2 volume production, volume of the gas retained in the dough at the end of the test and the retention coefficient by using a Rheofermentograph device. By magnesium gluconate (Mg) salt addittion dough become more strength by an increase of stability and a decrease of the degree of softening. With Mg addittion wheat flour dough volumes were affected. Compared to the control sample, the dough volume decreased with the increased level of Mg. From the point of view of the α amylase activity, it decreases with the increase level of Mg whereas the gelatinization temperature increases.

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Carvalho, C. W. P., C. I. Onwulata, and P. M. Tomasula. "Rheological Properties of Starch and Whey Protein Isolate Gels." Food Science and Technology International 13, no. 3 (June 2007): 207–16. http://dx.doi.org/10.1177/1082013207079897.

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The paste viscosity of starches Amioca (~0.5% amylose), native corn (~27% amylose), Hylon VII (~70% amylose), tapioca (~19% amylose), and their whey protein isolate (WPI; 50/50) mixtures at varying solid concentration of 2.5, 5, 10, 15 and 20% were determined. At higher gel concentration (20%) during the cooling cycle, WPI paste measured by rapid visco-analyser (RVA) showed a tremendous increase in viscosity over that of the micro visco-amylograph (MVA), 5784 and 184 cP, respectively. RVA gels had a more uniform network of coarse particles (~250—500 nm) than the fine structures (~50 nm) in those of the MVA. Inclusion of WPI reduced the paste viscosity of all starches by at least 50%, except for Hylon VII at 20% solid concentration. The strength of Hylon VII and corn starch gels was reduced by WPI. In contrast, gels of WPI/tapioca ( G' = 45.4 Pa) and WPI/amioca ( G' = 18.3 Pa) had similar rheological properties as their pure starch control ( G' = 47.4 Pa and G' = 15.3 Pa for Tapioca and Amioca, respectively).

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Baik, B. K., and Z. Czuchajowska. "Barley in udon noodles Tallarines elaborados con cebada." Food Science and Technology International 3, no. 6 (December 1997): 423–35. http://dx.doi.org/10.1177/108201329700300604.

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Abraded (up to 20%) ground naked non-waxy and waxy barleys were blended with wheat flours. Amylograph peak temperatures of wheat/barley blends (85:15) decreased by 1.5 °C with non- waxy barley and by 3.5 °C with waxy barley. Peak viscosities of wheat flours was increased by the addition of non-waxy barley and decreased by the addition of waxy barley. Adding either non-waxy or waxy barley increased breakdown viscosities. Texture profile analysis (TPA) para meters of udon noodles prepared from wheat-barley blends were largely unaffected by non-waxy barley, but were lowered by waxy barley and by potato, corn or barley starches. Whereas incor poration of increasingly abraded non-waxy barley had little effect on the TPA parameters of udon noodles, addition of increasingly abraded waxy barley decreased hardness and chewiness of udon noodles. A shorter cooking time is required to cook noodles from wheat-barley blends (as indicated by lower peak viscosity temperatures and more open internal structures of noodles, as seen by scanning electron microscopy) than from wheat flour. Extent of colour darkening of udon noodles was reduced as the added barley flours were obtained from increasingly abraded grain.

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Stępniewska, Sylwia, Waleed H. Hassoon, Anna Szafrańska, Grażyna Cacak-Pietrzak, and Dariusz Dziki. "Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour." Foods 8, no. 8 (August 8, 2019): 331. http://dx.doi.org/10.3390/foods8080331.

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The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

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Voinea, Andreea, Silviu-Gabriel Stroe, and Georgiana Gabriela Codină. "The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties." Foods 9, no. 5 (May 10, 2020): 610. http://dx.doi.org/10.3390/foods9050610.

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The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

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Voinea, Andreea, Silviu-Gabriel Stroe, and Georgiana Gabriela Codină. "Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties." Applied Sciences 10, no. 11 (June 11, 2020): 4039. http://dx.doi.org/10.3390/app10114039.

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Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing sodium in bakery products. Therefore, the main purpose of our study was to investigate the impact of sodium reduction on dough’s rheological properties by reformulating the dough recipe using two types of salts, namely NaCl and KCl, with different amounts added to wheat flour. In order to establish their combination for obtaining the optimum rheological properties of dough, the response surface methodology (RSM) by the Design Expert software was used. The effect of combined NaCl and KCl salts were made on mixing, viscometric and fermentation process by using Farinograph, Extensograph, Amylograph and Rheofermentometer devices. On dough’s rheological properties, KCl and NaCl presented a significant effect (p < 0.01) on water absorption, stability, energy, dough resistance to extension, falling number and all Rheofermentometer-analyzed values. Mathematical models were achieved between independent variables, the KCl and NaCl amounts, and the dependent ones, dough rheological values. The optimal values obtained through RSM for the KCl and NaCl salts were of 0.37 g KCl/100 g and 1.31 g NaCl/100 g wheat flour, which leads to a 22% replacement of NaCl in the dough recipe.

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NAKATSU, Satoshi, Tomoyuki NOMURA, and Toru IMAI. "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, no. 1 (1997): 35–41. http://dx.doi.org/10.1626/jcs.66.35.

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Omer, Shano Abdulrahman, and Dlir Amin Saber. "Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality." Kurdistan Journal of Applied Research 4, no. 2 (December 30, 2019): 173–83. http://dx.doi.org/10.24017/science.2019.2.17.

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Physiochemical and rheological properties of local wheat cultivars were studied to determine and develop their relationship to baking quality of white layer cake. The investigation carried out via studying four different wheat cultivars (Adana, Sham 6, Tamooz 2, and Slemani 2), and comparing to a locally produced flour (from Sulaimani Cereal Milling Company) as control. According to physical parameters, the highest value were obtained by Slemani 2, and in terms of falling number control also recorded the highest. In regards to chemical composition (such as; Protein, Fat, Ash, and Moisture) the greatest values were reported by (Tamooz 2, Sham 6, Adana, and Slemani 2) respectively. Nevertheless, rheological characteristics for farinograph in terms of (water absorption, developing time, stability, and tolerance mixing index), the highest values were achieved by (Tamooz 2, Adana, Control, and Sham 6), respectively. While for amylograph characteristics the highest values were recorded in Slemani 2, and Control in terms of (pasting temperature, and peak viscosity) respectively. The gluten yield parameters tested for gluten index, and dry gluten in which the results obtained for Control, and Sham 6 were the greatest. For physical characteristics of the white layer cake the Control achieved the highest value for volume index, symmetry index, and specific volume. Finally, the Control and Adana have scored the highest values for sensory evaluation. In general, the best white layer cake quality was obtained from the Control, Adana, and Sham 6, hence the protein quality and quantity have great influence on the end product.

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ICHINOSE, Yasunori, Tatsuo KUWABARA, Kanenori TAKATA, Zenta NISHIO, and Akira HORIGANE. "Application of the Multilayered Film Dry Chemistry System for Rapid Quality Assessment of Wheat Grains as an Alternative to the Determination of the Maximum Viscosity of Amylograph." Japanese journal of crop science 70, no. 4 (2001): 588–94. http://dx.doi.org/10.1626/jcs.70.588.

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Fox, S. L., J. B. Thomas, I. L. Wise, M. AH Smith, D. G. Humphreys, P. D. Brown, T. F. Townley-Smith, et al. "Waskada hard red spring wheat." Canadian Journal of Plant Science 89, no. 5 (September 1, 2009): 929–36. http://dx.doi.org/10.4141/cjps08222.

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Waskada is a hard red spring wheat that meets the end-use quality specifications of the Canada Western Red Spring wheat class. Waskada was found to be adapted to the wheat growing regions of the Canadian prairies based on data from the Central Bread Wheat Cooperative Registration Test in 2004, 2005 and 2006. In comparison with the check cultivars (Katepwa, McKenzie, CDC Teal, AC Barrie, and Superb), the grain yield of Waskada was similar to that of the best check in Manitoba and in Saskatchewan. Waskada matures 1 d later than AC Barrie and 1 d earlier than Superb. Waskada had similar height and lodging characteristics as Katepwa and McKenzie. The test weight of Waskada was 1.3 kg hL-1 higher than McKenzie, the best check. Waskada demonstrated moderate resistance to leaf rust but very good resistance to stem rust. Resistance to common bunt and loose smut was good, being similar to the more resistant checks Superb and Katepwa, respectively. Resistance to Fusarium head blight was better than the best check in four determinations made over the 3 yr of registration testing. Waskada appears to deter egg laying by the orange blossom wheat midge. Waskada has good preharvest sprouting resistance with similar or lower sprouting scores than the best check in 4 yr of testing, and it also maintained its falling numbers after natural or artificial weathering of spikes. End-use quality tests identified that Waskada had significantly higher amylograph viscosity than all checks except Superb. Waskada had a significantly lower loaf volume than CDC Teal and AC Barrie and was within the range of the checks for other quality traits. Key words: Triticum aestivum L., cultivar description, red spring wheat, test weight, preharvest sprouting, Fusarium head blight, wheat midge oviposition deterrence

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Izhevska, Orysia. "INVESTIGATION OF THE INFLUENCE OF FLAXSEED MEAL ON THE BIOCHEMICAL PROCESSES OF THE WHEAT TEST." EUREKA: Life Sciences 5 (September 17, 2019): 46–51. http://dx.doi.org/10.21303/2504-5695.2019.00990.

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One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties. Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins The purpose of the research was to determine the effect of this meal on the depth of the processes occurring in the dough during kneading and maturing. A linseed meal LLC «Zhytomyrbioproduct» (Ukraine) with a certain chemical composition was used in the research. The research was conducted to study the effect of flaxseed meal on the kinetics of sugars in the dough during its maturation. The study was performed using an iodometric method, based on the determination of the amount of oxidized copper before and after recovery of the alkaline copper solution with sugar. It has been established, that the addition of flax seed meal to the dough reduces the amount of sugars, formed during the maturation of the dough, which adversely affects the activity of the dough microflora. This is confirmed by the lower consumption of sugars for fermentation. The viscosity of water-flour slurry with a flaxseed meal has been investigated. The starch grains are infinitely swollen in the process of increasing temperature of the slurry in the amylograph, and a starch paste is formed, the viscosity of which increases with temperature. At the same time, under the action of flour enzymes, there is a decrease in viscosity due to the hydrolysis of starch. The results of the researches testify about the effectiveness of the offered methods of studying the rules and depth of processes in the dough with a meal of flax seed during its preparation and maturing, which will allow to increase the yield of the dough and the output of high quality finished products.

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Fox, S. L., R. I. H. McKenzie, R. J. Lamb, I. L. Wise, M. A. H. Smith, D. G. Humphreys, P. D. Brown, et al. "Unity hard red spring wheat." Canadian Journal of Plant Science 90, no. 1 (January 1, 2010): 71–78. http://dx.doi.org/10.4141/cjps09024.

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Unity is a hard red spring wheat that meets the end-use quality specifications of the Canada Western Red Spring class. Unity is the first spring wheat cultivar registered in Canada that contains the antibiosis resistance gene Sm1, which produces a product that reduces the palatability of developing seeds to wheat midge larvae (Sitodiplosis mosellana Géhin). Unity is a partial backcross derivative of McKenzie, using Clark as the donor of the Sm1 gene for midge resistance. Unity was found to be adapted to the eastern wheat growing regions of the Canadian prairies as represented in the Central Bread Wheat Cooperative Registration Test in 2004, 2005 and 2006. For registration testing, the performance of Unity was estimated using the varietal blend Unity VB, which consisted of 90% Unity and 10% Waskada. In comparison to the check cultivars (Katepwa, McKenzie, CDC Teal, AC Barrie, and Superb), Unity was the highest yielding cultivar overall; although not significant, Unity was 5% higher yielding than McKenzie. Unity matured significantly later than Katepwa and significantly earlier than Superb. Unity had significantly shorter plant stature than Katepwa and significantly taller stature than Superb. Unity had significantly greater lodging scores than AC Barrie and Superb. The test weight of Unity was significantly higher than the best check: 0.9 kg hL-1 higher than McKenzie. Unity expressed resistance to leaf rust, stem rust and common bunt, intermediate resistance to loose smut, and susceptibility to fusarium head blight. Unity had preharvest sprouting resistance with an overall sprouting score similar to the best checks McKenzie and Superb. Unity also maintained its falling numbers following natural or artificial weathering of spikes. The end-use suitability attributes of Unity were similar to the recurrent parent McKenzie for all traits except amylograph viscosity which was significantly higher than all checks except Superb. Key words: Triticum aestivum L., cultivar description, red spring wheat, test weight, preharvest sprouting, wheat midge antibiosis

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YAMADA, Tetsuya, Atsushi NISHIMURA, Isao NAKANO, and Makoto HISAMATSU. "Evaluation of Rice Quality by Amylography." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 7 (1995): 478–84. http://dx.doi.org/10.3136/nskkk.42.478.

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Voloshchuk, Halyna. "Influence of flour from oilseed meal on sugars content in rye bread." FOOD RESOURCES 9, no. 16 (June 25, 2021): 57–68. http://dx.doi.org/10.31073/foodresources2021-16-06.

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Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

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ŠEBEČIĆ, BLAŽENKA. "Factors Affecting Wheat Flour Amylographic Maximum Viscosity." Journal of Food Science 54, no. 3 (May 1989): 610–17. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04664.x.

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Kaasová, J., B. Hubáčková, P. Kadlec, J. Příhoda, and Z. Bubník. "Chemical and biochemical changes during microwave treatment of wheat." Czech Journal of Food Sciences 20, No. 2 (November 18, 2011): 74–78. http://dx.doi.org/10.17221/3513-cjfs.

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The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10–11% and 15–17% and two end temperatures of MW heated samples (60 and 80°C) were applied to wheat samples. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to a-amylase inactivation progressively with increasing absorbed energy as well. The greatest relative changes occurred when the end temperature of MW heated samples 80°C and moisture 15% were used. An improvement effect on the baking quality of sprouted wheat was found due to an increase in amylographic maximum with higher energy doses and higher end temperatures of MW heated samples. It was a consequence of Falling Number increase and Gluten Index increase with lower energy doses. The negative effect of higher energy doses was proved in a decrease in wet gluten content.  

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Marta, Herlina, and Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch." KnE Life Sciences 2, no. 6 (November 26, 2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.

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In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch. Key word: functional properties; amylographic properties; sweet potato starch; physically modified

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TAIRA, Toshio. "Relation between Nitrogen Content of Rice and Amylographic Characteristics." Japanese journal of crop science 67, no. 4 (1998): 581–82. http://dx.doi.org/10.1626/jcs.67.581.

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TAIRA, Toshio. "Relation between Nitrogen Content of Rice and Amylographic Characteristics." Japanese journal of crop science 67, no. 4 (1998): 583–84. http://dx.doi.org/10.1626/jcs.67.583.

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Papulova, Elina, Natalya Tumanyun, Yulia Tkachenko, and Yulia Olhovaya. "Correlation structure of amylographic traits of rice grain quality." Proceedings of the Kuban State Agrarian University 1, no. 85 (2020): 178–82. http://dx.doi.org/10.21515/1999-1703-85-178-182.

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Pamela, Vega Yoesepa, Winda Nurtiana, and Bayu Meindrawan. "AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH." Food ScienTech Journal 1, no. 2 (December 30, 2019): 100. http://dx.doi.org/10.33512/fsj.v1i2.7319.

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TAKEDA, Y., C. TAKEDA, A. SUZUKI, and S. HIZUKURI. "Structures and Properties of Sago Starches with Low and High Viscosities on Amylography." Journal of Food Science 54, no. 1 (January 1989): 177–82. http://dx.doi.org/10.1111/j.1365-2621.1989.tb08596.x.

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Sluková, M., M. Kubín, Š. Horáčková, and J. Příhoda. "Application of amylographic method for determination of the staling of bakery products." Czech Journal of Food Sciences 33, No. 6 (June 3, 2016): 507–12. http://dx.doi.org/10.17221/184/2015-cjfs.

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Journal articles on the topic 'Amylograph'

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