Modified chromogenic alpha-amylase assay for sprouted wheat.

Sensitivity of a test in which a commercially available substrate was used for the assay of alpha-amylase in sprouted wheat has been increased by the use of optimally buffered (pH 6.20) Cibacron-Blue dyed amylose at 60 degrees C. With the modified test, measurable alpha-amylase levels were in the range of 3--30 millidextrinizing units (mDU) as compared to the 10--90 mDU range in a test previously reported for bread wheats. The modification extends the use of the test to evaluation of sprout damage in wheats used in the manufacture of Japanese noodles and sponge cakes.