The effect of damaged starch in flour milling on the quality of baked goods - ge by Dr Mahmoud Riad, Egyptian Milling Society, Secretary General he recovery of flour ingredients from wheat during processing isnot without deloterious effects, High-spood rollers and iechanical disruption of the whe em bring about some damage to starch _granoles. While milling procedures are ‘designed foe maximum recovery of starch nd the minimum inelsion of ran, they invariably result in «small hut significant ‘amount of stareh damage. Resardles of what type af milling is used five to 12 percent of the starch granules are damaged (Viol 1902), This in tur changes flour characteristics in cough mixing ‘and bread aking. This phencmenon is also te forthe proxvetion f noodles and trill, which are also sensitive to small changosin starch chemistry ‘What is Damaged Starch? Iisa starch granule that is broken up into pioces. Not only docs it increase water absorption and affect dough chology, it {increases food supply fo the yeast and is more susceptible to fungal alpha amylase, Starch represents 67-68 pereent of whole {grain wheat and between 78-82 percent of the Nour produced {rom milling, The semi crystalline structure of the starch granule in the grain kerel ean be damaged by mechanical operations, particularly the milling process. Damaged starch (DS) is ‘important in bread making: it absorbs four times its weight in ‘water as compared to 04 for native sth Damaged starch granules are also subject to preferential attack by space enzymes (a-and amylases. me of these enzymes are incapable of attacking an intact granule because of the protective coating on the granules. The term “Damaged starch” is somewhat of a misnomer a the word “damaged” has 2 negative connotation implying something to be avoided, ‘The importance of damaged starct Wincresses water absorption and provides extra mutition for the yeast. A high level of damaged starch would result i sticky dough that produces a weak sidewall anda sticky erumb (if ‘enough amylolytic enzymes are available) The level of starch 46 | July 2017 - Milling and Grain damage directly affets the water absorption and the dough mixing properties of the lour and is of technological significance, Positive and negative effects on bread quality Infact, damaged starch should be optimised a thas both positive and negative effects on bread quality. Increasing ‘damaged stich increases the water retention capacity of the flout: however foo mich DS lesds ta sticky daugh, strong proofing, and undesirable browning of crust, The-optimum DS value varies, with the use of the flour and is greatly dependent upon the Roar protein content, the alpha amylase activity, and the type of bread to be made from the flour. Most baked products around the world have specifications in tenms of quality and functionality of Nour used, and DS is one of these specifications. lour with high DS cannot he used for the same purpose as the one with a low DS content. Foust ‘Damaged starch =f (Ralls pressure) Demag Sch (060) Foue2Factors affecting the amount of damaged starch in the flour (Figure W: + The type of wheat + The amount of water addition in tempering = Rolls surface and speed, + Rolls spiral and differential + Degrev of grinding in rolls, Rolls temperature Milles can manipulate damaged starch (DS) content af flours through wheat ehoies, rain preparation and mil setup and adjustments. The wheat choice is hased on the impact of the gra hardness: the more resistant to milling, the greater the DS. This “hardness con be partly modified when preparing the wheat for milling ‘At milling, parenlar attention is given tothe moisture ‘conditioning and tempering time For the sain to be milled, From ‘8 proper conditioning or selection of the wheat, it i possible to increase or deerease the DS atthe mill Furthermore, hardiness is higher when the protein content i higher: thus, a direct ccorelaton between the protein content and DS. Nevertheless, the rill set-up and adjustments are the major ways of influencing the ‘end flour DS. Ths study focuses on those aspects. Effeets of damaged starch on the final produet: ‘Water absorption by starch that becomes damaged can improve baking properties up to a crtical level above which properties af four are nogatively affected. Alongside with the action already deermined on hydtation, stare damage has an aetion on dough plastic chamscteisti, proofing and bread erus color. Effecis on proofing chamicteristics can be shown if we know STAMOARS Lug SSH Atos thar amylases cannot attacks native starch granule. More damage ‘means more atiacks are possible. Breaking the granule molecules liberates water, simple sugar is present and creates: intense yeast activity (alot of CO, coloration possibility higher. Higher input of water allows keeping the loa fresh longer. But simple sugar release provokes a very red erust. I intense, ‘damaged starch can be responsible for: sticky erm, no volume bread and too red bread. ‘The impact of the starch damage on the rheological behaviour of dough The damage Starch bas an impact on the alveo graph curve and the rheological properties. The Mixalab? analyses earred fut on the flour show that an inerease i the damaged starch With four generations of experience in the grain, feed, a EUR Se Tec AC tmore than happy to help you design, build, repair or eon ees cence an DL Ponce en cence eee TCLS ee eter) www.norwoodandco.com = July 2017 | 47gue ‘content results inn increase in the Water absorption capacity approximately 0.5% hydration for each additional UCD): a decrease of the viscosity ofthe starch paste ebtained during the _gelatinisation process and reduced stability under heat (increased Fiquetsetion}: indicating higher amylasic activity. Deerease of the starch reto gradation indicating beter shel life (Figures 2 and 3), "Thre is a clear explanation. The damaged starch presents a ‘water absorption capacity ten times greater than the native starch, nd greater sensitivity to enzymes (the amyla in particular) ‘The action of the amylases occurs more quickly and in a more intensive manner. The damaged starch action impacts the whole bread-making process. Iti essential 10 adapt and quantity damaged starch content in agcordance with the dested end se. The SDmatic / Mixolab® couple is perfectly suited to this, challenge, Conelusions: The damaged starch cannot be avoided during the milling process + It.can be controlled atthe mill level. + It can have a positive influence on the water absomption, + Ivan lead to disastrous results during bread making + Enzymatic methods are not simple. + Howey itis necessary o ind the optimum. & Referenees: Ben Amara, Hamed, “SDmatie in the Mill: control and ‘optiication.” - Powerpoint presentation, Moulin Neofar— Acacga~ Algeria, 200. Charles Loubersae: “Damaged! starch in the fourm: P A thesis Submitted in partial fulliment of the reqrirements for the degree Master lof Agribusiness Kansas State University Manhattan, Kansas 2012. Chopin Technology JAOM Asia Pacific 2012 Manila “Prom Wheat to Flour: Impact of Starch Damage on Processes aind How Dalat Arnaud “The importance and impact of Starch Damage ‘and evolution of measuring methods.” Chopin Tribune, 2007: 3 to reduce the electricity bill” 48 | July 2017 - Milling and Grain