Damaged Starch Determination in Wheat Flours in Relation to Dough Water Absorption

✍ Scribed by N. J. H. Dodds

• Book ID: 104599732
• Publisher: John Wiley and Sons
• Year: 1971
• Tongue: English
• Weight: 485 KB
• Volume: 23
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/star.19710230108

✦ Synopsis

Abstract

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.