Starch damage often takes on a negative connotation in baking. In actuality, starch damage is simply a natural byproduct of the milling process. Just like most other aspects in baking, finding a balance of starch damage in your flour is important for controlling dough behavior and final product quality.

Our Product & Applications Director Arnaud Dubat authored this article in Miller Magazine defining starch damage, what it means to the baking process, and simple, automated technology bakers and millers can use to measure starch damage in flour.

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Click to read the Miller Magazine starch damage article

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