A COMPARISON OF FIVE METHODS FOR DETERMINING STARCH CONTENT OF WHEAT

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Abstract
Duplicate determinations made on 17 samples of ground wheat, covering a wide range of starch content, gave mean values and standard errors (for single determinations) for five starch methods as follows: Hopkins, 63.3 ± 0.31; Clendenning, 62.8 ± 0.40; Lintner–Schwarcz, 62.9 ± 0.48; malt diastase with acid hydrolysis, 63.6 ± 0.57; Rask, 62.2 ± 0.48. The standard errors include all analytical errors, as duplicate determinations were made in random order and on different days. The Hopkins method may well be the most accurate as well as the most precise, but the Clendenning method is preferred because of its simplicity and rapidity.
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