Cereal Chem 72:209-212  |  VIEW ARTICLE

Starch Damage in Wheat Flours: A Comparison of Enzymatic, Iodometric, and Near-Infrared Reflectance Techniques.

J. E. Morgan and P. C. Williams. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Thirty-two flour samples were used to evaluate three methods for determining starch damage: an iodometric method presented by the Tripette/Renaud (Chopin) Company using their SD4 instrument; an enzymatic method marketed by the MegaZyme Company; and a rapid colorimetric method. These methods were compared to the approved AACC method 76-30A and the Farrand method as to their ease of use, precision, and accuracy. For all except the Chopin method, comparative coefficients of determinations (r2) greater than 0.90 were obtained. For the Chopin method, the r2 value ranged from 0.78 to 0.82, depending on the method used for the comparison. When data for soft wheats were excluded, the Chopin method also had r2 values of greater than 0.90. In a separate study, damaged starch values were determined on 187 flour samples (covering two crop years) by the approved AACC and Farrand methods, giving a coefficient of determination of 0.95. The regression equation generated was used to evaluate near-infrared spectroscopy as another method for starch damage determination, and resulted in a coefficient of determination of 0.90 between the laboratory value and the near-infrared predicted values.