Starch Damage Analysis

Starch damage plays a critical role in flour quality, dough hydration, and baking performance. Excessive starch damage affects water absorption, enzymatic activity, and gluten network formation, directly impacting dough consistency and final product texture. At Nexus Analytics, we provide advanced starch damage analysis solutions powered by KPM Analytics (CHOPIN Technologies) to help millers, bakers, and food manufacturers optimize flour performance and process efficiency.

Why Starch Damage Analysis Matters?
• Water Absorption & Dough Handling : Damaged starch granules absorb more water, affecting dough viscosity and processability.
• Enzyme Activity & Fermentation : Higher starch damage increases amylase activity, impacting fermentation and sugar availability for yeast.
• Baking Quality & Shelf-Life : Starch retrogradation affects crumb structure, volume, and texture stability in baked goods.

By integrating starch damage analysis into flour quality control, manufacturers can fine-tune their processes, improve dough performance, and achieve consistent end-product quality.