ANALYSIS OF THE EFFECT OF MECHANICALLY DAMAGED STARCH GRANULES IN FLOUR ON THE PROPERTIES OF BREAD WHEAT FLOUR

Mechanical damage of starch granules during wheat milling significantly influences the technological and functional properties of bread wheat flour. This study investigates the effect of mechanically damaged starch on water absorption, dough rheology, fermentation behavior, and bread quality characteristics. The results showed that moderate starch damage improved dough hydration, enhanced yeast activity, increased loaf volume, and produced softer bread crumb with better moisture retention. Structural disruption of starch granules increased enzymatic susceptibility and facilitated fermentation processes. However, excessive starch damage negatively affected gluten network formation, reduced dough stability, increased stickiness, and accelerated bread staling during storage. Microstructural observations confirmed significant morphological differences between intact and damaged starch granules. The findings indicate that controlled starch damage is essential for optimizing flour functionality and improving breadmaking performance in modern milling and bakery industries.