AACC International Approved Methods -AACC Method 76-30.02. Determination of Damaged Starch
AACC International Approved Methods
Starch
AACCI Method 76-30.02
Determination of Damaged Starch
VIEW METHOD
Objective
Starch granules in wheat endosperm may be damaged during milling. This alters flour water absorption and dough mixing properties. This method determines the percentage of starch granules in flour or starch preparations that is susceptible to hydrolysis by fungal alpha-amylase. Percent starch damage is defined as g starch subject to enzymatic hydrolysis per 100 g sample on a 14% moisture basis.
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