Why Damaged Starch is a Must Parameter in Flour Specifications for Bakers (Bakers Journal)

Why should bakers measure damaged starch?

Damaged starch is the structural disruption/modification of starch granules in wheat and flour. The level of damaged starch in flour depends not only on the hardness of the wheat but also on the setting of the milling rolls. The miller can develop flour with varying water-absorption characteristics by adjusting roll settings to produce more or less damaged starch.

From a miller's standpoint, their objective is to produce the most flour from their wheat and at specifications requested by their baker customers. From a baker's standpoint, their goal is to maximize the water absorption content of their flour to improve their yield and generate a return on their flour investment. This Bakers Journal article, written by KPM's M. Hikmet Boyacioglu, explains how both needs can be met with the help of an automated starch damage analyzer instrument.

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