The flour must be stored at room temperature. Storage in a refrigerator, or particularly in a freezer, will affect the nature of the water in the sample and can lead to starch retrogradation and thus lowered starch damage values.
What might cause below specification Starch Damage values for the control flour when using the Starch Damage Assay Kit (K-SDAM)?
Modified on: Mon, 18 Apr, 2016 at 12:17 PM
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