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Instrument for falling time determination type SWD determines the falling time that is the enzymatic activity of alfa-amylase affecting the quality of cereal and flour, especially rye and wheat flour.
It is equipped with a programming unit of up-to-date data and program versions in Polish, German, English, Czech and Russian.
The determination principle consists in gelatinization of a flour suspension in a test-tube located in a boiling water bath and measurement of gel liquefaction degree under the influence of amylase. The falling time of grain and its products is the activity criterion of the alfa-amylase enzyme which occurs in small quantities in grain when it is correctly grown and gathered in dry conditions. In conditions of increased cereal moisture, above 15%, especially when crops are gathered in unfavourable weather conditions, activation of alfa-amylase occurs, which results in starch damage. Dough made from such flour has disadvantageous physicochemical properties which negatively influence the quality of bread. Therefore, determination of the degree of damage to cereals and their products allows the classification and use of cereals differently, for example:
- as feed
- in mixtures of damaged cereal and grain not affected by alfa-amylase
- development of individual technological processes with addition of “improvers” to avoid unexpected losses
Table of interpretation of results on falling time according to ZBPP
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Group
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Falling time
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Conclusion
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Technological recommendations
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flour
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wheat one
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rye one
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1
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below 80 s
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below
70 s
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very high activity
of alfa-amylase
in flour
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Flour is not suitable for direct baking. In small quantities it can be mixed with group 4.
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2
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90 – 150 s
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75 – 100 s
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high activity of
alfa-amylase
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It is suitable for preparation of mixtures with group 4.
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3
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170 200 s
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125 – 200 s
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medium activity of
alfa-amylase
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Suitable for baking.
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4
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above
300 s
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abow
250 s
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low activity of
alfa-amylase
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Rye flour is not suitable for direct bread baking with high acidity level.
It should be used for wheat and rye products or mixtures with group 1 or 2. Wheat flour should be mixed with group 1 or 2.
In exceptional cases it can be used for pastry with large quantities of sugar.
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5
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60 – 750 s
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60 – 400 s
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value variations are
found
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The solution protected by patent. It is adapted to international requirements according to PN-ISO 3093 standard.
Advantages
- widely used in Poland and exported to other countries
- tested by many scientific and research units
- reliable operation
- electronically controlled with digital reader
- results are comparable with instruments of similar applications
Construction
- instrument base
- water bath container with protective guard
- spare water container
- overflow outlet (water excess)
- drive column of mixing arm
- test-tube with mixing arm
- test-tube pawl
- valve vent
- main power switch
- LCD display
- sound signal switch
- STOP button
Technical parameters
- dimensions 500 x 300 x 600 mm
- instrument weight 21,5 kg without water
- power supply 230 V, 50 Hz grounded
- power consumption: heater max. 1000 W, engine 15 W
- sound signal every 0.5 sec., switched off manually or automatically after 60 sec.
- mixing arm weight (without plug) 25g, 0.05g
- water bath capacity 1.600 ml
- spare water container capacity 5.000 ml
- automatic data reading on the LCD display
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