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​Milling and Baking Dynamics: The Importance of Managing Damaged Starch​

Broadcast Date: November 07, 2024 | 10:00am - 11:00 am Central

View On-Demand Webinar​

Webinar Summary

During grain milling, starch granules are damaged, impacting water absorption and dough behavior. This webinar explores the effects of damaged starch (DS) on flour functionality and baking performance. Key factors affecting DS levels include wheat type, tempering moisture, and milling parameters. Damaged starch absorbs more water than native starch, which is essential for bread-making but can cause issues when present in excess. Different products require varying levels of starch damage, making DS management crucial for achieving optimal dough consistency and quality. Millers can regulate DS through precise milling adjustments and appropriate wheat selection, ensuring flour is tailored to meet the specific needs of products like bread, biscuits, pasta, and cakes.


Learning Objectives

  1. Understand how damaged starch forms during milling and its key influencing factors.
  2. Learn the impact of damaged starch on dough properties and baking outcomes.
  3. Recognize the economic implications of damaged starch.
  4. Explore strategies for managing and optimizing damaged starch levels in milling.
  5. Apply knowledge of damaged starch management to product quality.


Webinar Moderator

Dr. Amrita Ray, Milling Specialist at Northern Crops Institute

About the Presenter



Dr. Suresh Diliprao Sakhare
International School of Milling Technology

Pre​senter: Dr. Suresh Diliprao Sakhare, Visiting Scholar, Iowa State University (USA) and Senior Principal Scientist & Course Coordinator, International School of Milling Technology,
CSIR - Central Food Technological Research Institute, Mysore, India, has over 23 years of expertise in grain milling and processing, specializing in wheat and millet processing, product development, and food fortification. He has led over 60 research projects as PI or Co-PI, developed 40 technologies, and transferred more than 200 innovations to the food industry. Dr. Sakhare has published 50+ research papers and presented over 100 at national and international conferences. His research focuses on grain fractionation, food fortification, and the development of innovative milling technologies, alongside a background in plant operations as a Production Manager.


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