Abstract
AbstractA rapid non‐enzymic method for the measurement of damaged starch in wheat flour is described. The method is based on the iodometric determination of extractable amylose. A comparison with damaged starch values obtained using an enzymic method showed that the correlation between the non‐enzymic and enzymic methods was better for flours milled from soft wheats than for flours milled from hard wheats. The relationship between starch damage values obtained by the two methods and flour particle size is examined, the results suggesting that the two methods differ in their sensitivity to the type of damage suffered by hard wheats during milling.
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