Back to Flour - Damaged Starch Video
Why Damaged Starch Matters in Baking
Damaged starch plays a critical role in dough performance and the quality of baked goods. Because it absorbs more water and reacts more readily to enzymes, the right amount can:
- Support fermentation for optimal rise
- Improve texture for better mouthfeel
- Enhance volume and appearance for consistent quality
But too much damaged starch can cause problems: sticky dough, reduced loaf volume, and faster staling—all of which affect freshness, shelf life, and product appeal.
From noodles and tortillas to croissants and hamburger buns, damaged starch impacts nearly every bakery product. Understanding and controlling its level is just as important as monitoring protein or gluten content.
Inside the Back to Flour Series: Damaged Starch
The Secrets of Flour - Damaged Starch video in the Back to Flour Series explains:
- How damaged starch works in flour
- Why balancing it is key for consistent bakery quality
- Practical ways to measure and control it in production
You’ll see how KPM’s tools help bakers and millers gain control:
- SDmatic 2 – measures the level of damaged starch in flour.
- Mixolab® / Consistograph – show how damaged starch impacts water absorption and dough mixing behavior.
- Rheo F4 – follows gas production during proofing to reveal how damaged starch impacts fermentation.
- Alveolab® – shows the impact of damaged starch on dough handling properties.
Learn More & Download Resources
Watch the Damaged Starch video and explore the full Back to Flour Series for more insights into flour quality (English Only):
Discover the Back to Flour Series on our Blog
For a quick summary, download the PDF:
Baking Products: How Important Is Damaged Starch and How to Measure It?
