Definition

During milling, some of the starch granules present become mechanically damaged, leading to a greater capacity to absorb water and swell, plus increased susceptibility to amylolytic enzymes. Such factor affect the quality of flours. The absorption of starch that becomes damaged can improve baking properties up to a critical level above which properties of flours are negatively affected. Damaged starch is a parameter of flour quality which must be carefully controlled.

Field of application

This method is applicable to wheat and other cereal flours and to starches.

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