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Amylograph. A recording viscometer (q.v.), developed by C.W. Brabender, that measures and records the apparent viscosity (q.v.) of a flour-water slurry (q.v.) at either fixed or uniformly rising temperatures. The viscosity tends to increase as the starch (q.v.) in the flour (q.v.) undergoes gelatinization (q.v.) with rising temperatures, while the hydrolyzing (q.v.) action of ?-amylase (q.v.) exerts a counteracting effect. The height of the curve recorded on the Amylogram (q.v.) at peak viscosity is taken as an index of amylase activity and of the flour's baking potential.