Experiences in the determination of starch damage

The damaged starch content of flour, important to millers and bakers in relation to both water absorption and fermentation characteristics, is readily determined by the procedure of Greer & Stewart and the results of many tests in this field including collaborative studies are given. While starch damage is more readily produced in milling ‚hard’ rather than ‚soft’ wheats, major differences due to variations in milling procedure are also revealed in the results recorded.