METHODS FOR DETERMINING STARCH DAMAGE IN FLOUR FROM LOCALLY GROWN WHEAT

ABSTRACT

This article investigates methods for determining starch damage in flour from locally grown wheat varieties using the SDmatic analyzer (Chopin Technologies). Flour samples from "Oqoltin Don", "Xovos Don Mahsulotlari", and "Qadrli Don Mahsulotlari" enterprises were analyzed. The degree of starch damage was found to range from 24.0 to 24.8 UCD, which corresponds to technological standards for baking. Starch damage directly affects the water absorption capacity of flour, dough rheological properties, and final product quality. The SDmatic analyzer provides rapid and accurate measurements within 10 minutes. The obtained data substantiate the possibility of optimizing milling process parameters to improve the baking properties of local flour.

АННОТАЦИЯ

В статье исследованы методы определения повреждения крахмала в муке из местных сортов пшеницы с использованием анализатора SDmatic (Chopin Technologies). Проанализированы образцы муки предприятий «Oqoltin Don», «Xovos Don Mahsulotlari» и «Qadrli Don Mahsulotlari». Установлено, что степень повреждения крахмала варьируется в пределах 24,0–24,8 UCD, что соответствует технологическим нормам для хлебопечения. Повреждение крахмала и водопоглощающую способность муки, реологические свойства теста и качество готовых изделий. Показано, что SDmatic обеспечивает быстрое и точное измерение за 10 минут. Полученные данные обосновывают возможность оптимизации технологических параметров помола для улучшения хлебопекарных свойств местной муки.

Keywords: wheat, starch, water absorption, dough rheology, mechanical, local, varieties, enzymatic activity.

Ключевые слова: пшеница, крахмал, водопоглощение, реология теста, механические свойства, местные условия, сорта, ферментативная активность.

Introduction. During the conducted research, the degree of mechanical and enzymatic damage to starch in wheat flours from different local varieties produced by “Oqoltin Don” JSC and “Xovos Don Mahsulotlari” JSC was studied using modern analytical methods.

The obtained results serve as a scientific basis for optimizing the baking properties of local wheat flours and for the proper management of technological processes. In addition, the relationship between starch damage, dough fermentation, and the quality of the final product was analyzed.

To better understand the condition of starch in flour, the following relationship can be outlined: damaged starch absorbs several times more water compared to intact starch; during fermentation, damaged starch is more easily broken down by enzymes (amylase), which promotes better dough rising. Our research was carried out using the SDmatic instrument manufactured by Chopin Technologies, which is designed to measure the amount of damaged starch in flour or starch samples. The device is described as follows: SDmatic is an automated analyzer for determining damaged starch, the level of which significantly affects the quality and functionality of flour.

The SDmatic 2 by Chopin Technologies is a convenient and accurate instrument for measuring damaged starch in flour used in milling processes. It helps ensure that flour production fully meets consumer requirements.

For secondary processing products, this device provides a cost-effective method for evaluating raw material quality, as well as for monitoring processing stages and the quality of the final product. It is recognized worldwide as a standard instrument for assessing damaged starch. The components of the SDmatic 2 device are illustrated. The instrument is especially useful in flour mills and laboratories for the rapid determination of flour quality.

Figure 1. Main components and hardware interface of the SDmatic instrument

Determining the final application and end-use of wheat flour; Optimizing flour blends and process streams in the mill; Analyzing the activity of starch-degrading enzymes during the bread-making process; Evaluating the suitability of incoming flour for bakery use; Adjusting water absorption and mixing time to achieve optimal dough properties; Optimizing crust color; Assessing processing-related issues during dough production; Matching flour quality to specific types of bakery products.

In addition, the system offers new analytical capabilities such as adjustable protocols for flour mass, iodine absorption, and measurement time. This flexibility makes it possible to develop protocols for flours other than wheat flour as well. The results are displayed on a touchscreen in Chopin Dubois units, AI% (iodine absorption), and Vabs measurement units, and they can be correlated with enzymatic method units. Test data are stored in the device and can be accessed or exported when needed. Currently, the SDmatic instrument is offered as an analytical tool for quality control of grain products, flour, and flour-based products.

Methodology. It serves as a good alternative to traditional enzymatic methods and is much easier to use. The device employs an amperometric probe to measure the amount and kinetics of iodine absorption by starch granules in an aqueous suspension of diluted starch. The SDmatic 2 uses the non-enzymatic amperometric Medcalf and Gilles method to measure iodine absorption in diluted flour samples. It provides reliable results in less than 10 minutes using only 1 gram of flour. Users can easily follow test instructions via the touchscreen and access additional data such as complete iodine absorption curves and graphical results.

These results help determine the optimal flour composition for various end products, including the appropriate levels of damaged starch and protein content.

According to the official method of AACC International 76–33.01 (Damaged Starch — Amperometric Method Using SDmatic), the SDmatic test consists of the following steps:

Before the test, the moisture content and protein content of the flour must be determined. The results are expressed on a 14% moisture basis. Glass reaction vessels and plastic sample holders must be clean and dry.

To prevent moisture exchange, the flour sample should be stored in a sealed container.

Weigh 3.0 g of boric acid powder (or 1.5 g of citric acid powder) and 3.0 g of potassium iodide (KI) powder. Transfer the boric acid and potassium iodide into the SDmatic glass reaction vessel, then add 120 mL of distilled water and 1 drop of 0.1 N sodium thiosulfate solution.

Figure 2. Operational steps for measuring starch damage using the SDmatic analyzer

The SDmatic system automatically begins adding the sample once the reaction conditions are appropriate. The test duration is approximately 6–7 minutes. The results are expressed as the iodine absorption index (AI%), and the values of AI, UCD, and starch damage are recorded on the display. To view the second screen showing the Vabs result, the “starch damage” line is selected, after which the obtained results are displayed on the screen.

Result. For four different samples, starch damage (SD) values were determined.Table 1 presents the results obtained at Xovos Don Mahsulotlari using the SDmatic instrument to determine the degree of starch damage. In this study, starch damage indicators were analyzed for four samples. According to the results.

Table 1.

Starch Damage (determined using the SDmatic instrument)

The obtained values are close to each other, indicating that the level of starch damage is almost stable across all samples. The highest value was observed in Sample II (24.7), while the lowest value was recorded in Sample IV (24.1). This suggests that the degree of mechanical impact during grain processing and the technological conditions were relatively uniform.

From a scientific perspective, the degree of starch damage directly affects the water absorption capacity of flour, the rheological properties of dough, and the quality of baked products. The results presented in Table 1 show that starch damage in the studied samples falls within the standard range, indicating that they possess technologically acceptable properties for bread production.

Conclusion. According to the analysis results, the level of starch damage is close across all samples, indicating a relatively stable condition. The highest value was observed in Sample II (24.8), while the lowest value was recorded in Sample IV (24.2). Since these differences are not significant, it can be concluded that the technological regimes during grain processing were nearly identical.

Table 2 presents the results obtained for starch damage (SD) in Oqoltin Don using the SDmatic instrument. In this study, starch damage indicators were measured for four samples (I–IV). The results are as follows:

Table 2.

Starch Damage (determined using the SDmatic instrument)

In Oqoltin Don, the starch damage level falls within the standard range, indicating that it can be effectively used in bread-making technology.

Table 3 presents a scientific analysis of starch damage in flour samples produced by Qadrli Don Mahsulotlari.

The samples produced by Qadrli Don Mahsulotlari demonstrate high technological performance. The starch damage values (24.0–24.8 SD) scientifically confirm the good baking quality of the flour, including its high water absorption capacity and suitability for gas retention during dough fermentation.

Table 3.

Starch Damage (determined using the SDmatic instrument)

The values in this table, ranging from 24.0 to 24.8, are considered optimal and well-balanced for baking flours. This range enhances gas production during fermentation, which in turn improves the volume and crust color of the final baked product. For first-grade wheat flour intended for baking, values between 20 and 25 SD are considered standard. The obtained samples are at the upper limit of this range, indicating a relatively high water absorption capacity of the flour. These indicators also reflect that grain conditioning (hydration) and roller milling pressure were properly controlled. If the value exceeds 30 SD, it indicates excessive grain dryness or overly intensive milling.

Conclusion. The conducted research shows that the quality of flour produced from locally grown wheat varieties is directly related to the degree of starch damage. The SDmatic device enables the analysis of starch damage in flour samples obtained from Oqoltin Don, Xovos Don Mahsulotlari, and Qadrli Don Mahsulotlari. The starch damage values in the studied flour samples ranged from 24.0 to 24.8 SD units.

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