Perfect Analysis with Brabender Amylograph-E
Accurate analysis is the starting point of flawless products. Offered with Depart’s assurance, the Brabender Amylograph-E enables you to measure and manage the quality of your flour, providing a solution that leaves no room for surprises on your production line.
In the milling and baking industries, flour quality plays a decisive role at every stage of production. The success of the final product depends directly on how well you understand the characteristic properties of the raw material. One of the most critical factors determining the baking behavior of flour, its water absorption capacity, and shelf life is enzyme activity. In other words, starch gelatinization and enzyme activity directly affect dough behavior, bread volume, and final product quality. Offered with Depart’s assurance, the Brabender Amylograph-E measures the alpha-amylase activity and starch gelatinization in flour, providing a solution that leaves no room for surprises on your production line.
Thanks to our strategic partnership with Anton Paar, we offer Brabender’s world-renowned analysis instruments to millers and food producers in Türkiye. In this article, we take a closer look at the Brabender Amylograph-E, the reference instrument for flour and starch analysis.
Why Is Amylogram Analysis Important?
The internal structure, porosity, and crust color of a loaf of bread depend on how efficiently the enzymes in the dough break down the starch. The Amylograph-E prepares a suspension from flour, whole wheat flour, or semolina samples and heats it in a controlled manner to monitor the starch gelatinization process. The viscosity changes recorded during this process give us the “fingerprint” of the flour:
Enzyme Activity Balance: High enzyme activity means low viscosity (a flatter curve), which can lead to a sticky crumb structure in bread.
Gelatinization Character: The temperature at which starch granules begin to absorb water and swell, along with the maximum viscosity point reached, is the most concrete indicator of the flour’s performance in the oven.
Precision Brought by Technology
The Amylograph-E is not just a measuring device — it is a technology hub that boosts laboratory efficiency. Its main advantages are as follows:
Realistic Heating Rate: The instrument heats the sample at 1.5 °C per minute, exactly replicating the internal temperature rise during the baking of a loaf of bread. This ensures laboratory results perfectly match real production conditions.
Wear-Free Measuring System: The measuring system, made of stainless steel, operates for many years without any loss of performance and minimizes operating costs.
MetaBridge Software Interface: The Amylograph-E is equipped with the modern MetaBridge software. Thanks to this user-friendly interface, you can access measurement data from anywhere via a web browser and quickly share results in Excel or PDF format.
Full Compliance with Global Standards
In international trade, a common language is essential for expressing flour quality. The Amylograph-E fully complies with all major international standards such as ICC, AACCI, and ISO. The data obtained is expressed in the globally recognized “Brabender Units” (BU), giving you undisputed reliability in export and quality control processes.
Specifications
- Measuring principle: Torque viscometer
- Sample volume: Approx. 550 mL
- Temperature range: 30 °C – 98 °C
- Heating rate: Standard 1.5 °C/min (adjustable 0.1–3.0 °C/min)
- Speed: Standard 75 min⁻¹ (adjustable 0–300 min⁻¹)
- Interface: USB 2.0
- Power supply: 230 V / 50-60 Hz veya 115 V / 50-60 Hz
- Computer requirements: Windows 10 (64-Bit)
- Accessories: 0.1 g – 1000 g precision balance
Sustainable Efficiency with Depart
With Depart’s assurance, measure quality and elevate your production! As Depart, we stand by you with our advanced technological solutions, our network of trained technicians, fast service response times, and original spare parts support.
For detailed information about the Brabender Amylograph-E and our other solutions, please contact us at info@departspares.com
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