Miller Magazine Issue: 155 November 2022

72 COVER STORY MILLER / NOVEMBER 2022 The CHOPIN Technologies Mixolab 2 can be programmed with multiple protocols to analyze the rheological properties of flour when put through a production process. Figure 3: This graph illustrates the six-phase measurement cycle of an automated starch damage analyzer. Phase 0: initiation of the measurement cycle. Phase 1: the element brings the solution to the correct temperature (35 °C). Phases 2 and 3: the probe electrochemically produces iodine as a function of the mass of flour introduced. Phase 4: the plateau measures the exact current (i.e., iodine) created (maximum value (lm)). Phase 5: The flour is introduced at the end of the plateau, and the iodine is fixed. As a result, the current decreases as a function of iodine absorption. Phase 6: 180 seconds after the incorporation of the flour, the probe measures the value of residual current (Ir). The higher the drop, the greater the damaged starch content.