THE constituent of starch, usually called amylose, which consists of unbranched glucosidic chains, is hydrolysed by Î-amylase in step-wise fashion, two glucosidic residues being detached at a time.

Alpha-amylase activity is a vital parameter to ensure the final product quality of bread, malt pasta and noodles. The Falling Number system benefits any users who handle wheat, barley, sorghum or rye ...