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Re-evaluation of simple colorimetric method for damaged starch determination

✍ Scribed by Šebečič, B.

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
633 KB
Volume
36
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The appropriateness of a simple colorimetric method for damaged starch determination in wheat flour was tested in relation to the possibility of use of this method to predict farinograph absorption. The investigation of the influence of damaged starch and protein on farinograph absorption showed dominant influence of thus determined damaged starch on absorption, especially in samples having a small range of protein content. Consequently, partial regression equations for prediction of farinograph absorption on the basis of damaged starch content for high‐protein and low‐protein samples were calculated. Predicted absorption agreed well (r = 0.979***) with actual absorption, what proved that simple method to be good enough for determination of damaged starch in flour and prediction of farinograph absorption.

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However, there were significant correlations between the enthalpy involved and each of VAG maximum viscosity, breakdown, viscosity at 50 °C and set back (r = 0.53, P < 0.05; r = 0.49, P < 0.05; r = 0.62, P < 0.05; r = 0.65, P < 0.01, respectively). For RVA data, correlations were found only between