Abstract
A microscopical method is described for estimating the percentage of potato-starch added to flour. A haemocytometer (as used for determining the number of blood corpuscles in blood samples) is filled with a rather stiff suspension of flour, in which the starch grains are uniformly distributed. The suspension in the haemocytometer is then liquified by warming so that all the starch grains collect on the bottom. The potato-starch grains are readily identified microscopically. By combination of counting and classifying the grains according to size, the amount of potato-starch in a certain number of visual fields may be estimated. Some data are given concerning the potato-starch content of Dutch bread flour during the period September 11th-October 30th, 1950.
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