Relation among different parameters of damaged starch content, falling number and mechanical damage level
Živančev, Dragan (Institute of Food Technology, Novi Sad (Serbia)) | Torbica, Aleksandra (Institute of Food Technology, Novi Sad (Serbia)) | Mastilović, Jasna (Institute of Food Technology, Novi Sad (Serbia)) | Knežević, Desimir (Faculty of Agriculture, Lešak (Serbia)) | Đukić, Nevena (Faculty of Natural Sciences, Kragujevac (Serbia))
This work presents examination of damaged starch content expressed by different parameters, which were obtained by iodometric method presented by the Chopin Company using their SD matic instrument on wheat flour samples. Two wheat samples were similar by protein level (14.6 and 14.2% on dry basis matter) and different by Falling number values (409 and 121 s). Wheat flours were gained by single-stage and two-stage extraction in laboratory milling system. Eight independent measurements of every wheat flour sample were statistically analyzed by method of variance. It was found that Chopin iodometric method shows that damaged starch content expressed by different parameters is related to Falling number value and damage caused by the pressure and shear forces generated during roller milling.
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