Cereal Chem 47:483 - 491.  |  VIEW ARTICLE
Effects of Amylases and Metals on the Pasting Properties of Wheat Flour, Determined by the Amylograph and by Hagberg's Falling-Number Method.

P. Meredith. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Sound and sprout-damaged wheat flours, flour from steamed enzyme-inactivated wheat, and flour with superior pasting strength have been examined by the falling-number (FN) technique and by the amylograph. These two techniques have been used to study the effects of various additions of silver, copper, and mercury salts, Versene, iodate, N-ethylmaleimide, and sulfhydryl compound to flour. The effects of alpha-amylase may be decreased by many of the reagents, but there is also diminution of some desirable pasting characteristics. Silver has an especially complex effect. Alpha-amylase of flour is clearly not a sulfhydryl- dependent enzyme. The FN method is much less sensitive than is the amylograph to low levels of alpha- amylase because of more rapid heating.