Evaluation of damaged starch content in premium wheat flour using different methods

During the process of grinding grain into flour, some of the starch granules are mechanically destroyed. The proportion of destroyed starch in flour can vary significantly depending on the technology adopted at the enterprise and the operating characteristics of the equipment used, and has a significant impact on the properties of the kneaded dough and the quality of the product. The aim of the work is to study the relationship between the content of damaged starch in premium wheat flour and the ability to retain solvent using flour samples produced at industrial flour mills and in miniproduction conditions as an example. Objects of study: 13 samples of premium wheat flour purchased in retail stores in Voronezh, as well as on marketplaces: 11 samples were produced at high-performance flour mills (9 Russian and 2 Belarusian), and 2 samples were produced at Russian minienterprises. Research methods: The mass fraction of moisture was determined by the drying method, the content of damaged starch was determinedusing an SDmatic analyzer, and the solvent retention capacity (SRC) of flour was determined using an SRC-Chopin analyzer. The analysis of the entire set of experimental data presented in the article indicates the possibility of obtaining extensive complementary information on the baking qualities of premium wheat flour using the amperometric method for determining the content of damaged starch and the SRC test with a set of diagnostic solvents.