LABORATORY FOR FOOD TECHNOLOGY
The device consists of a measuring vessel, a measuring head with a temperature sensor and motor housing. The device heats the flour and water suspension, at a rate of 0.1 to 3°C/min, with a constant rotational speed of 75 rpm.
The amylograph assesses the quality of flour and the benefits of flour for various applications, data on pasty characteristics of flour (starch gelatinization and enzyme activity), evaluation of special flour types, and provides assistance in controlling the enzyme addition in the process of producing bakery products.
Contact:
email: sekretar@tfzv.ues.rs.ba
+387 56 260 190
+387 56 261 072