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İvedik OSB Mah. 1514. Cadde, No:3 Yenimahalle, Ankara, Turkey
+90 312 395 67 37
Dual enzymaks device is used to measure the alpha amylase enzyme activity of grain according to the falling number method. The device has a capacity of two tubes and allows parallel operation. In the falling number method, the tube in which flour and pure water are mixed is placed in a water bath at boiling temperature and mixed for 60 seconds with a specially designed metal rod. At the end of the time, the rod is released and the time it takes to reach the bottom of the tube is calculated. The design of the device was renewed by our engineers in 2017 and registered with the Turkish Patent Institute.
• FN, FN(meal) and FFN test modes
• Angle adjustable color touch screen
• Stainless steel water boiler and heating resistors
• Automatic water level and temperature control
• Automatic height adjustment with barometric sensor
• Determination of sample amount according to humidity
• Ability to correct results according to humidity
Electronic Float:Provides the opportunity to digitally control the boiler water level and temperature
Thermal Printer: Offers the opportunity to print the results with the internal printer after each test
ARM Processor: Display and control electronic cards are powered by ARM technology
Safety: For user safety, analysis does not start until the safety cover is closed
Internal Memory: Analysis results are automatically saved after each test in the software
Power Supply : Protects the device against voltage changes between 100-240 V
Fault Detection System: Provides the opportunity to control all equipment from the screen
In the bakery industry, amylase enzyme activity in dough is very important. Because they are alpha amylases that release the sugars necessary for yeast growth. For this purpose, the starch in the dough is broken down into mono and disaccharides by alpha amylases. Yeast consumes the resulting mono and disaccharides and creates gas in the dough. When amylase activity is low, the amount of gas to be formed in the bread will be less and therefore the rising of the bread will be less. For this purpose, very small amounts of grain-derived amylases and generally fungal-derived amylases are used to improve amylase activity in bakery.
Enzyme measuring device is used to measure the effect of enzymes on wheat quality. The analysis method performed in the device is based on measuring the time it takes for a metal rod of fixed weight and standard shape to fall to the bottom of the tube by leaving it on top of the flour and water mixture in the tube in a boiling temperature water bath. The analysis result is between 62 and 150 for wheat, which is most exposed to sprouting damage. In general, wheat whose analysis result is between 250 and 300 is suitable for bread making.
To monitor alpha amylase addition in flours and wheats, a method that measures both grain and fungal amylase is required. In our device, just as alpha amylases of grain origin can be monitored with the FN mode, alpha amylases of microbiological origin can be monitored in the FFN mode. While FN analysis is performed at boiling temperature, FFN analysis is performed at 90 °C.
Fungal Falling Number (FFN) method is used to measure total alpha amylase enzyme activity. In other words, alpha amylase activity of both grain origin and fungal origin is detected. As a result of the tests, we classify flour or wheat as having weak, sufficient or high alpha amylase activity.
