The accurate measurement of the amount of starch damage in flour or semolina is an important quality parameter for cereal factories. Therefore, a maltose sensor for the rapid and simple determination of starch damage in flour has been standardised. The amounts of starch damage determined by electrochemical procedure in different wheat flour samples were significantly correlated (r=0.999; P <= .001) with those obtained using reference procedure. In addition the results showed a comparable accuracy.
展开▼
机译：准确测量面粉或粗面粉中淀粉的破坏量是谷物工厂的重要质量参数。因此，已经建立了用于快速，简单地测定面粉中淀粉损伤的麦芽糖传感器。通过电化学方法测定的不同小麦粉样品中的淀粉破坏量与使用参考方法获得的淀粉破坏量显着相关（r = 0.999； P <=。001）。此外，结果显示出可比的准确性。
展开▼
