Back to Flour Series – Damaged Starch impact

Back to Flour – Damaged Starch

✨ The Back to Flour Series is constantly growing—with videos, technical PDFs, and resources across:
🥖 At the Table
🍞 Transformation of Dough
🌾 Secrets of Flour
...and more technical insights to come!
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https://www.kpmanalytics.com/blog/int...


How it is important for bakery production and how to measure it?
Damaged starch absorbs more water and is far more reactive to enzymes, profoundly influencing dough behavior and the final product. A balanced level of damaged starch is essential: it supports fermentation, improves texture, and contributes to volume and appearance. In the right amount, it is an ally. But if too much damaged starch is present, dough can become sticky, bread may be of low volume, and it can impact staling (freshness and shelf life). From noodles and tortillas to croissants and hamburger buns, damaged starch quietly influences every product on the bakery shelf. Focusing on protein is important, but damaged starch is as functional as gluten. We need to control the level, and we need to control the impact. This is why learning to understand and measure it is essential for millers and bakers who aim for consistent quality, optimal shelf life, and satisfied customers.

Secrets of Flour – Discover the “Damaged Starch” video
In this video, our specialists take a closer look at how damaged starch works in flour and why it matters so much for bakery production. They explain how having too much or too little can change dough performance and the quality of the final product.
Beyond the science, it also gives practical answers: how to measure damaged starch and how to link those measurements with real baking performance. With the help of KPM’s toolbox, you will see how this invisible component can be brought under control:
• SDmatic 2 – measures the level of damaged starch in flour.
• Mixolab® / Consistograph – show how damaged starch impacts water absorption and dough mixing behavior.
• Rheo F4 – follows gas production during proofing to reveal how damaged starch impacts fermentation.
• Alveolab® – shows the impact of damaged starch on dough handling properties.


For a Quick Overview of Damaged Starch
If you want a concise summary, the dedicated PDF is the best place to start. It brings together the essentials: what damaged starch is, why it matters in bakery production, and which tools help to measure and control it. Clear and easy to read, it gives you a quick understanding of the main impacts before diving deeper into the video.

📄 Download the PDF: Baking products: How important is damaged starch and how to measure it? https://www.kpmanalytics.com/resource...