Factors Affecting Wheat Flour Amylographic Maximum Viscosity

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Abstract
To explain differences in amylolytic activity of flour determined by amylograph and by reliable chemical methods, the influence of starch concentration, the physicochemical properties of starch and the effect of α‐amylase on the viscosity maximum of flours and isolated starches was studied. Differences in viscosity of flours were partly due to the differences in starch concentration in suspensions. The viscosity maximum of inactivated flour and isolated starch depended on starch physicochemical properties (r = 0.957 and r = 0.992, respectively) and concentration. The decrease in viscosity maximum due to activity of α‐amylase was associated with the amount of hydrolyzed starch (r = 0.986) and depended on both physicochemical properties of starch and concentration of α‐amylase. Neither the viscosity maximum nor the decrease in viscosity maximum was a reliable indicator of amylolytic activity.