null检测 | Determination of Damaged Starch

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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 amperometricprobe. 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.

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