Flour from Wheat (Triticum aestivum) – Determination of Damaged Starch by an Amperometric Method Using the SDMatic

Methods Type: 
Generic Methods
Key data
Number: 
172
Analyte: 
Damaged Starch (Amperometric Method Using the SDMatic)
Matrix: 
Flour from Wheat (Triticum aestivum)
Year of Approval: 
2011
Scope: 

This method is applicable to standard white flour obtained from T. aestivum coming from a laboratory or an industrial milling. Results concerning wholemeal flour, although they can satisfy the repeatability conditions given in 8, must be interpreted carefully.

Principle: 

Determination of flour starch damage by the measurement of the kinetics of iodine absorption in a liquid suspension, using an Amperometric probe.

Introduction

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.

Standard References

No previous standard references have been found.