Flour Amylograph Tester Type
SE-LAB-9002
Damaged Starch Analyser
The Damaged Starch Analyser is a precision laboratory instrument designed to determine the level of starch damage in wheat flour. Using ionic bonding measurement technology, it provides accurate and repeatable results essential for flour quality control. The device helps mills optimize roller pressure settings and predict flour water absorption capacity, ensuring consistent dough performance and baking quality.
Machine code:
SE-LAB-9012
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The Damaged Starch Analyser determines the percentage of mechanically damaged starch granules present in wheat flour. Using ionic binding measurement technology, it provides precise data that helps evaluate milling intensity, roller pressure impact, and flour performance consistency in industrial production environments.
Damaged starch directly influences flour water absorption capacity, dough handling properties, fermentation stability, and final product texture. Controlled starch damage improves yeast activity, while excessive damage may cause sticky dough and inconsistent baking performance in industrial bakery applications.
By accurately measuring starch damage levels, the device enables mills to evaluate the mechanical impact of roller mills on wheat. The results guide adjustments in grinding pressure and milling parameters, ensuring consistent flour quality, stable hydration levels, and optimized production efficiency.
