ASB Webinars
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OCTOBER WEBINAR
Why Damaged Starch is a Must Parameter in Flour Specifications for Bakers
October 9, 2024 | 11:00 AM ET/8:00 AM PT
Starch granules in wheat endosperm may be damaged during milling, and the degree of starch damage depends on both milling conditions and raw materials. While a moderate level of starch damage is beneficial in bread making in terms of water absorption, the fermentation process as well as staling or excessive starch damage can cause production problems like lower dough and baking yield, dough stickiness, and inferior product quality.
Therefore, control of starch damage at a moderate level is essential in flour for any kind of bread production and consequently, the damaged starch content of flour should be included in flour procurement specifications.
In this presentation, you will learn:
- What damaged starch is and how does it occur
- Why we measure starch damage
- The importance of damaged starch from the baker’s point of view
- The effects of damaged starch on fermentation and a variety of baked goods
SPEAKER
Dr. M. Hikmet Boyacioglu
Application Engineer, KPM
Dr. M. Hikmet Boyacioglu is an Application Engineer at KPM Analytics in Westborough, MA, USA. He also holds an Adjunct Professor and Graduate Faculty Associate position with the Department of Grain Science and Industry at Kansas State University. Dr. Boyacioglu received his Ph.D. degree in Cereal Science (minor in Food & Nutrition) from North Dakota State University.
He is a former university professor, cereal industry R&D executive, and international freelance consultant. Dr. Boyacioglu is currently Associate Editor of the Cereal Chemistry journal published by Cereals & Grains Association and Member of Editorial Board of Cereal Technology (Getreide Technologie) journal. He has been professional member of Cereals & Grains Association (formerly American Association of Cereal Chemists, AACC International); International Association of Operative Millers, IAOM; Institute of Food Technologies, IFT; American Society of Baking, ASB; and Baking Association of Canada, BAC.
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