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.
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机译：精确测量面粉或粗面粉的淀粉损伤量是谷物厂的重要质量参数。 因此，用于快速简单地确定面粉淀粉损伤的麦芽糖传感器已经标准化。 在不同小麦粉样品中通过电化学程序确定的淀粉损伤的量明显相关（r = 0.999; p <= .001），使用参考程序获得的那些。 此外，结果表明了可比的准确性。
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