25 02, 2019


SDmatic Also known as as starch damage measurement/analysis What is SDmatic? The SDmatic is a tool for measuring the content of damaged starch in flour (refined or whole grain) or starch samples. It is a key test for bakeries interested in controlling the level of starch damage and its impact on baking [...]

25 01, 2019

No Time Dough

No Time Dough Also known as rapid dough processing or short time dough system What is No Time Dough? No time dough is a one-step breadmaking process where all dry ingredients are mixed slowly prior to adding water. Unlike other common dough systems where fermentation lasts for a couple of hours, this [...]

4 06, 2018

Solvent Retention Capacity

Solvent Retention Capacity What is Solvent Retention Capacity? Solvent retention capacity (SRC) is a physical test performed on hard and soft wheat flours to determine their end use, baking quality and hydration performance during mixing.1 The SRC test examines the water absorption and retention profile of gluten proteins, damaged starch and pentosans [...]

7 06, 2015

Damaged Starch

Damaged Starch What is Damaged Starch? Damage starch is a valuable parameter for assessing the quality of flours used in breads, cookies and other baked products. It refers to the portion of kernel starch that has been physically broken or fragmented during wheat milling.1 The amount of damaged starch in flour is [...]


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