Collaborative Study Concerned with Measuring Damaged Starch Using an Amperometric Method
A. Dubat. Chopin Technologies, Villeneuve la Garenne, France. Cereal Foods World 52(6):319-323.
Starch represents 67–68% of wheat grain and 78–82% of the resulting flour. Composed of amylose (26–28%) and amylopectin (72–74%), starch is the main reserve polysaccharide of superior vegetables (3). Starch is essential for plant development and also for numerous second-stage processing products. Indeed, starch is one of the most important functional polymers of foodstuffs due to its capacities with regard to gelling, viscosity, and fixing water. The semi-crystalline structure gives the starch granules solid properties that can be damaged by mechanical operations. The importance of damaged starch in bread making is considerable. In response to this, a new starch damage measuring device is commercially available. AACC International’s Physical Testing Method Committee decided to submit this method to a group study in order to measure the precision-related values. The results will be used as a basis for drafting a new AACC International Standard describing a fully fledged amperometric method for the determination of starch damage.