Abstract
Abstract48 flours milled from English and Australian wheats were selected for low α‐amylase activity (0.01‐0.24 Jongh units) and their pasting properties compared by means of the Brabender amylograph. Determinations of α‐amylase made by Jongh's method showed fairly good agreement with the amylograph maxima. Hagberg falling numbers showed a much poorer agreement with the amylograph and Jongh results. Flour apparently contains some α‐amylase which is not extracted by the Jongh procedure, but which affects the amylograph results. Silver nitrate completely suppresses the a‐amylase activity in the amylograph and thereby causes a marked improvement in the pasting behaviour of flour. Secondary differences in pasting behaviour between individual flours persist after treatment with silver nitrate and these are as yet unexplained.
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