The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains. This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.


• Shape of the curve provides additional information
• During the test the influence of enzymes can be observed. No enzyme damage before measuring
• Reference curve
• USB operated

Why is this important?

• The baking properties of flour depending on the gelatinization of the starch and on the enzyme activity (α-amylase) in the flour.
• High enzyme activity, as indicated by sprouting in wheat, produces a sticky dough that can cause problems during processing and results in products with poor colour and weak texture
• Flour supplied from the mill can be checked if it meets the specifications for the given application

Suitable for the following applications:

Flour, Wholemeal flour, Coarse meal, Starch, Rice, Pasta Products

Which tests can be conducted with the solution? 

  • Viscoelastic properties
  • Enzyme activity
  • Sprouting
  • Starch quality
  • Starch properties
  • Gas retention capacity
  • Fermentation (Process)
  • Baking behaviour

The Brabender 3-Phase-System provides a holistic and practical approach to the production of baked goods and pasta on a laboratory scale:

  • Phase 1 – Farinograph: provides information on the water absorption of the flour and the kneading properties of the dough
  • Phase 2 – Extensograph: determines the stretch properties of the dough and gives a prediction of the baking volume
  • Phase 3 – Amylograph: measures the gelatinization properties of the starch and the enzyme activity in the flour


This browser does not support PDFs. Please download the PDF to view it: Download PDF.


  1. 📥 Leaflet- Amylograph-ELeaflet- Amylograph-E