Starch granules in wheat endosperm may be damaged during mil領(lǐng). This alters flour water absorption and dough mixing properties. This method determines the percentage of starch granules in flour or starch preparations that is susceptible to hydrolysis by fungal a-amylase. Percent starch damage is defined as g starch subject to enzymatic hydrolysis per 100 g sample on a 14% moisture basis. 破損淀粉測定儀