Product code: K-SDAM
The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours.
The milling of wheat causes physical damage to a proportion of the starch granules of the flour. The level of starch damage directly affects water absorption and dough mixing properties of the flour and is thus of technological significance.
|Content:||200 assays per kit|
|Storage Temperature:||Short term stability: 2-8oC,
Long term stability: See individual component labels
|Stability:||> 2 years under recommended storage conditions|
|Limit of Detection:||0.5 g/100 g|
|Total Assay Time:||~ 40 min|
|Application examples:||Cereal flours and other materials.|
|Method recognition:||AACC Method 76-31.01, ICC Standard No. 164 and RACI Standard Method|