Damaged Starch Analyser SD-A from Erkaya
A Damaged Starch Analyzer is an instrument used to measure the amount of mechanically damaged starch granules in flour. Damage occurs mainly during the milling process when wheat starch granules are physically broken.
Function
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Quantifies damaged starch content in flour (usually expressed as %).
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Helps assess how the flour will behave during mixing, fermentation, and baking.
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Damaged starch absorbs more water and is more susceptible to enzymatic attack (e.g., by amylases), which affects dough handling, fermentation speed, and bread quality.
Industry Use
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Milling industry → to control milling settings (roller pressure, speed) and ensure consistent flour quality.
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Baking industry → to predict dough stickiness, gas retention, loaf volume, and crumb texture.
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Food industry (noodles, biscuits, pasta) → to adjust formulations and processing depending on starch damage levels.
General features
- Erkaya “SD-Analyser” is ideal for determining Damaged Starch analysis in flour.
- Amperometric method
- Color Touch Screen Function, 2 screen themes
- Device measures iodine absorption in a diluted flour suspension.
- The more Starch Damage, the faster iodine is absorbed.
- Possibility to adjust dough stickiness
- Possibility to adjust water absorption which relates to dough yield
- Possibility to check the rolls and their settings.
- Enzyme free application
- Simple, fast and reliable operation
- Availability of remote control by mobile phone.
- Results screen in UCD, AACC, Farrand, Audidier methods.
- Checking the conditions of the rolls
- Optimizing the volume, color and shelf life of the final product.
- Adjusting water absorption and dough stickiness.
Technicial features
- Power Requirement : 110 V – 60 Hz or 220 V-50 Hz
- Power Consumption : 185 W
- Dimensions (WxLxH) : 36-34-44 cm
- Net Weight : 17 kg
- Screen Features: 7” Color Touch Screen
