Cereal Chem 56:364 - 366.  |  VIEW ARTICLE
Enzymatic Procedure for Determination of Starch in Cereal Products.

M. C. Baur and R. J. Alexander. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

An enzymatic procedure was developed for measuring the starch content of cereal products. The procedure requires about 4 hr to perform and employs standard laboratory equipment. It incorporates a short gelatinization step at 100 C, high temperature (85 C) alpha-amylase hydrolysis, and conversion of starch to glucose at 60 C with glucoamylase. Readily available commercial enzymes were employed. The new procedure provides accurate starch values as shown by comparison with standard procedures. Precision of the test is approximately +/-1.5% starch. Results indicate its applicability to a wide range of cereal products.