Analyze damaged starch in less than 10 minutes
Millers; Control your flour quality. Check the settings of your mill (rolls, parallelism, wear).
Baking industries; Control the consistency of your flours (hydration rate, proofing, behavior during the process) and the quality of finished products (aspect and taste qualities). Improve dough yield by adjusting the hydration rate of flours.
Principle: The measuring principle is based on the amperometric method (Medcalf & Gilles). It measures iodine absorption of a diluted flour suspension. The more damaged the starch, the more absorbed iodine.