The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled product in water, in a boiling water bath, and subsequent measurement of the liquefaction by alpha-amylase of the starch contained inthe sample.

General information

  • Status :  Withdrawn
    Publication date : 1982-02
  • Edition : 2
    Number of pages : 5
  • :
    ISO/TC 34/SC 4
    Cereals and pulses
  • 67.060
    Cereals, pulses and derived products

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