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

Methods Type: 
Generic Methods
Key data
Damaged Starch (Amperometric Method Using the SDMatic)
Flour from Wheat (Triticum aestivum)
Year of Approval: 

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.


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


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.