What is the importance of damaged and undamaged starch in bread flour?
During milling of wheat into flour for bread, a small percentage (5- 7 %) of the starch granules are damaged (ruptured). The undamaged starch has a low absorption capability, about 0.4 of its weight in water. These intact starch granules are less susceptible to action of the amylase enzyme. On the other hand, damaged starch granules have a greater affinity for water, absorbing more than twice their weight in water. The damaged granules are readily available to amylase enzyme attack, which will increase food supply to the yeast, accelerating fermentation. If an increase in starch damage occurs, an increase in dough absorption will be observed and adjusted for at the mixer to obtain proper dough handling. A faster rate of fermentation, possible weakness in sidewall strength and gumminess of crumb may accompany higher dam- aged starch levels in the flour.