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.