The falling number test measures enzyme activity in flour. Falling Number Test What is the falling number (FN) test? The Hagberg Falling Number test, originally developed in Sweden, is used to measure the enzyme activity in flour. The FN of a flour is related to the amount and activity of [...]
Amylase Also known as amylolytic or starch-degrading enzymes What is Amylase? Amylase is a hydrolytic enzyme that breaks down starch into dextrins and sugars. It’s made up of a family of starch-degrading enzymes that include:1 Alpha-amylase Beta-amylase Amyloglucosidase or glucoamylase Pullulanase Maltogenic amylase Amylases can work at the same time in perfect [...]
