How Important is Damaged Starch and How to Measure it?

Damaged starch is one of the most critical flour components influencing bakery performance. Formed during the milling process, these broken starch granules absorb more water and are more sensitive to enzymatic activity. While a certain level is beneficial—supporting fermentation, texture, and crust coloration—too much damaged starch leads to sticky dough, poor handling, and reduced bread quality.

This document explains why damaged starch matters for bakers and millers, outlining its impact on both visible characteristics (such as color, volume, and shape) and less obvious qualities like texture, chewiness, staling, and shelf life. The overview also shows how its influence extends across a wide range of baked products, from noodles and flatbreads to croissants and biscuits.

Understanding and controlling the level of damaged starch is essential to achieve consistent product quality. By linking flour science to practical baking outcomes, this resource helps professionals better anticipate and manage variability in flour performance.

This document is part of the Back to Flour Series, an educational program that connects flour science to bakery product characteristics. Learn more here.