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Understand damaged starch to control volume and color, and to reduce sticky dough - Tips for Bakers and Millers

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Learn how damaged starch can affect the rheological properties of dough; investigated using the CHOPIN Alveolab®.

Effect of Damaged Starch on Alveograph Results

Application Note

Many bakers relate damaged starch as a flour quality parameter that “damages” product quality. However, damaged starch content in flour provides beneficial effects to help bakers produce top-quality products.

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

Industry Publications

Watch as Dr. Jayne Bock demonstrates the SDmatic at the Wheat Marketing Center.

Measuring Damaged Starch with the SDmatic | BAKERpedia

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