The falling value is an important indicator for evaluating the quality of wheat flour and other grains in grain inspection, reflecting the size of a-amylase activity in wheat grains: if a-amylase activity is low, the falling value is high; On the contrary, if the activity of a-amylase is high, the descent value is low.
ST006 Falling Value Instrument This product is suitable for the determination of a-amylase activity in grains, flour, and other products containing starch. It is an important measuring instrument for quality inspection in fields such as grain storage, flour processing, and food processing.
This instrument is used to determine the a-amylase activity index in grains and flour using the Hagbery Perten method, in accordance with the national standard GB/T 10361-2008 "Grain Falling Value Determination Method".
Instrument principle:
Wheat flour or other grains contain a large amount of starch. In a boiling water bath, the suspension can quickly gelatinize. At the same time, the a-amylase in the starch hydrolyzes the starch to varying degrees, and the viscosity of the starch paste will decrease. Therefore, under certain conditions, the viscosity of the wheat flour paste reflects the activity of the a-amylase. When the water temperature reaches 100 ℃, place the test tube containing wheat flour paste into the bathtub, use a viscometer to stir the hammer, and start stirring at a rate of 2 times/second. After 60 seconds, the hammer stops at its highest position. The time required for the hammer to fall a certain distance in the hot gel by its own weight through the enzyme liquefied wheat enzyme lake suspension, expressed in (S seconds).
In grain procurement and flour processing, the falling value measuring instrument is of great significance. In grain procurement, relevant departments can classify and store the stored wheat according to its falling value, avoiding the mixing of sprouted wheat and good wheat, reducing wheat quality, and causing unnecessary economic losses; In flour processing, the optimal range for wheat processing is between 200s and 300s, while wheat from other regions should be properly matched. Wheat flour with a falling value of less than 150s must be mixed with about 95% non germinated wheat to ensure that all indicators are qualified after processing. Different noodle products in noodles α- The requirements for amylase activity vary, for example, the drop value of bread flour is 250-350 seconds; Pastry powder for ≥ 160 seconds; The powder used for crispy biscuits should be ≥ 150 seconds; ≥ 250 seconds for dumplings and Mantou; Noodle powder for ≥ 200 seconds, etc. The processing of wheat flour is guided by falling values, making it more scientific and reasonable.
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