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Damaged Starch. Starch granules (q.v.) that have sustained mechanical damage during flour milling by abrasion of their surface coating or by fracturing or cracking their granular structure. Such damage greatly increases their water absorption (q.v.) capacity and renders them more susceptible to attack by amylolytic enzymes (q.v.). Excessive levels of starch damage have an adverse effect on the baking performance of a flour (q.v.).