Inactivation of α‐Amylase in wheat and flour with acid
Authors:
- 1 January 1970
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (1) , 27-31
Abstract
The inactivation of α‐amylase in flour and wheat by hydrochloric acid treatment, followed by neutralisation with ammonia gas, has been investigated. A considerable degree of irreversible inactivation could be achieved by the hydrochloric acid gas treatment of ‘dry’ flour, and the aqueous hydrochloric acid conditioning of wheat. Careful control of the experimental conditions was necessary to minimise deleterious effects on the other flour constituents. The practical possibilities of such processes are considered.Keywords
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