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The importance and impact of Starch Damage and evolution of measuring methods

Almidón Dañado vs Contenido de Proteína por Aplicación

Usando el SDmatic para medir el Almidón DañadoStarch represents 67-68% of whole grain wheat and between 78-82% of the flour produced after milling. Indispensable for a plant’s life, starch is also indispensable for many processed products. Starch is one of food’s most important functional polymers because of its gelling, viscosity and water retention capabilities. A. Dubat – Chopin SAS


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