METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods
AACC International Approved Methods -AACC Method 76-33.01. Damaged Starch -- Amperometric Method by SDmatic

AACC International Approved Methods

Starch

AACCI Method 76-33.01
Damaged Starch -- Amperometric Method by SDmatic

VIEW METHOD

Objective
Damaged starch is a very important flour quality parameter because it affects water absorption. To determine the extent of starch damage, this method measures the kinetics of iodine absorption in a liquid suspension, using an amperometric probe. Results are given in an iodine absorption index percentage (AI%). An indication of the speed of iodine absorption in seconds is also reported as “Vabs”. The method is specific to white flour obtained from Triticum aestivum coming from either laboratory or industrial milling, but it can also be used on wholemeal flour.

eXtra: Video demonstration using the SDMatic