Production and chemical properties
determine
the relationship between the physical and chemical properties of
flour from the amylose content (AAC), fat, protein and moisture
, these variables will be analyzed
protein, fat, moisture and
protein analysis method (protein. 18 92087 for protein and protein
18 922.06 for fat) moisture analysis
method of ISO (ISO 712: 1998) and amylose starch
is following with iodine Carrie Lo's method, by measuring
the length at 620 nm iodine solution.
flour and then incubated for 20 min at room temperature. The reference standard curve
with 66 g of starch amylose starch per 100 g of amyl set Megazyme K-04 / 06t
(Megazyme International Ltd, Carlow, Ireland) were made by triplicate analyzes.