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AACC International Approved Methods -AACC Method 76-31.01. Determination of Damaged Starch -- Spectrophotometric Method

AACC International Approved Methods

Starch

AACCI Method 76-31.01
Determination of Damaged Starch -- Spectrophotometric Method

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Objective
Some starch granules of flour are damaged during milling of wheat, and the degree of damage affects water absorption and dough mixing characteristics of the resulting flour. In this method, damaged starch granules are hydrated; this is followed by hydrolysis to maltosaccharides and limit dextrins by fungal alpha-amylase. Amyloglucosidase is then used to convert dextrins to glucose, which is specifically determined spectrophotometrically after glucose oxidase/peroxidase treatment. Damaged starch is calculated as a percentage of flour weight on "as is" basis. This method is applicable to wheat flour and starch.