Is the α-Amylase SD Assay Kit (K-AMYLSD) suitable to measure alpha-amylase in cooked breads? If so, do I need to alter the procedure?

Modified on Mon, 24 May, 2021 at 10:18 AM

The level of alpha-amylase in wheat flour is quite low, so in bread baked from this flour it is likely to be much lower. The Amylase SD test is very sensitive, but you can also increase sensitivity by increasing incubation time up to several hours (6 hours). This should allow measurement of the enzyme if there is any there.


Product Page (K-AMYLSD)

Was this article helpful?

That’s Great!

Thank you for your feedback

Sorry! We couldn't be helpful

Thank you for your feedback

Let us know how can we improve this article!

Select at least one of the reasons
CAPTCHA verification is required.

Feedback sent

We appreciate your effort and will try to fix the article