Cereal Chem 58:474 - 476.  |  VIEW ARTICLE
Collaborative Evaluation of a Rapid Nephelometric Method for the Measurement of Alpha- Amylase in Flour.

B. G. Osborne, S. Douglas, T. Fearn, C. Moorhouse, and M. J. Heckley. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

An interlaboratory investigation of the Perkin-Elmer model 191 grain amylase analyzer was conducted in the United Kingdom. The instrument was calibrated against the Farrand method for bread flours on the amylase-2 scale only; the conversion factor was 17 amylase-2 units to 1 Farrand unit. The calibration was stable with time and between three laboratories. The reproducibility was excellent, with a standard deviation of 0.035P at P amylase-2 units. An alpha-amylase level could be obtained in 10 min compared to 2-5 hr for the Farrand method.