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.
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: Tue, 29 Mar, 2016 at 2:20 PM
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