Flour from Wheat (Triticum aestivum) – Determination of Damaged Starch by an Amperometric Method Using the SDMatic
Damaged starch is a very important parameter of flour quality, as it has an effect on flour water absorption and therefore its application in the agro-food industry. Many methods have been proposed over the years for the determination of starch damage, but most have been time consuming and difficult to compare intra-laboratory. The Chopin SDmatic is a laboratory instrument designed specifically to rapidly and easily measure starch damage, giving results in its own standard unit, the UCD.
No previous standard references have been found.