Measure of starch damage in flour

Simple
• Fully automated analysis, enzyme-free, Test time : 8 minutes
using one gram of flour 390
mm Operator time : 2 minutes

250
Fast mm 370
mm

• Results in less than 10 minutes

110/230V - 50/60Hz
6 Kg
170W

h
Reliable ant wit
Compli
3
5 : 201
O 1771
FTWG N°24; IS
172/1;
• Reproducible and standardized 3.01; IC
C
CC 76-3
measurement -731; AA
NF V03
 The SDmatic determines the starch damage content in less than
10 minutes using amperometry.

Measurement principle
touch screen spoon sample preheating
The SDmatic measures iodine absorption in a diluted flour suspension. How fast the
iodine is absorbed by the starch depends on how damaged it is.

The main applications

• Fine tuning of the mill : checking the alignment and condition of cylinders.
• Increasing dough yield (by adjusting water absorption during mixing).
• Adjusting dough stickiness.
• Optimizing the volume, color and shelf life of finished products.

cleaning measurement reaction

accessories sensor bowl

Type of products

There is an optimum starch damage content for every product.

24
Pan bread
22
Flat bread
20
Crackers
UCD

18

16
Earth Bread
14 Noodles
Cookies
12
5 6 7 8 9 10 11 12 13 14 15

Protein (12% basis)

Benefits

Versatile
• Easy to compare versus enzyme-based methods : simultaneously displays various measurement
No contractual document – Published by CHOPIN Technologies © -- 2015

units.

Flexible
• The SDmatic adapts to your needs. The calibrations can be customized with the help of
CHOPIN Technologies Applications Laboratory.

Accurate
• The SDmatic is more accurate than other existing methods
Method Measurement range Precision
SDmatic 12 - 28 UCD +/- 3 %
AUDIDIER 10 -18 % +/- 7 %
AACC 4-9% +/- 13 %
FARRAND 14 - 45 units +/- 18 %

METHODS AND EQUIPMENT FOR CONTROLLING THE CHARACTERISTICS OF CEREALS AND THEIR DERIVATIVES

+ 33 1 41 47 50 48 - + 33 1 47 94 67 15 - info@chopin.fr - www.chopin.fr - 20 avenue Marcelin Berthelot - 92390 Villeneuve-la-Garenne Cedex, France