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Damaged Starch Determination in Wheat Flours in Relation to Dough Water Absorption
Author(s) -
Dodds N. J. H.
Publication year - 1971
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19710230108
Subject(s) - starch , absorption of water , absorption (acoustics) , food science , moisture , enzyme , chemistry , chromatography , materials science , biochemistry , composite material , organic chemistry
Four methods (three enzymatic and one non‐enzymatic) for damaged starch determination have been applied to 51 flours of known moisture and protein contents and known water absorption. The three enzyme methods for damaged starch give results in substantial agreement and in conjunction with the other parameters predict dough water absorption by multiple regression equations more closely than does a colorimetric method.