Cereal Chem 39:155 - 167.  |  VIEW ARTICLE

The Determination of Starch Damage of Flour.

B. Sullivan, M. L. Anderson, and A. M. Goldstein. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

A quantitative method for the determination of "starch damage index" is outlined. The method is based on the fact that damaged starch granules are much more susceptible to the action of beta-amylase than undamaged granules. The "starch damage index" is the difference in maltose value between flour inactivated by trichloroacetic acid in butanol and the inactivated flour plus an excess of beta-amylase. The method is not affected by the usual malting and maturing treatments. Starch damage index of flours is dependent mainly on the type of wheat milled and the kind and severity of grinding. Tempering time, except when very short, has no significant effect on starch damage index. Absorption increases as starch damage increases; both are positively correlated with particle size and specific surface only when the same type of grinding action is employed.