During the process of grinding grain into flour, some of the starch granules are mechanically destroyed. The proportion of destroyed starch 
in flour can vary significantly depending on the technology adopted at the enterprise and the operating characteristics of the equipment used, and has a 
significant impact on the properties of the kneaded dough and the quality of the product. The aim of the work is to study the relationship between the 
content of damaged starch in premium wheat flour and the ability to retain solvent using flour samples produced at industrial flour mills and in miniproduction conditions as an example. Objects of study: 13 samples of premium wheat flour purchased in retail stores in Voronezh, as well as on 
marketplaces: 11 samples were produced at high-performance flour mills (9 Russian and 2 Belarusian), and 2 samples were produced at Russian minienterprises. Research methods: The mass fraction of moisture was determined by the drying method, the content of damaged starch was determined
using an SDmatic analyzer, and the solvent retention capacity (SRC) of flour was determined using an SRC-Chopin analyzer. The analysis of the entire 
set of experimental data presented in the article indicates the possibility of obtaining extensive complementary information on the baking qualities of 
premium wheat flour using the amperometric method for determining the content of damaged starch and the SRC test with a set of diagnostic solvents. 
Results: In the flour of large industrial producers in Russia and Belarus, the content of damaged starch was in the range of 20.4-27.9 UCD. In the 
samples produced in mini-production facilities, higher values of damaged starch were noted - 30.6 and 33.3 UCD and maximum values of water 
absorption. The gluten efficiency index (GPI) in the flour of large industrial producers was in the range of 0.69 ... 0.89. Conclusions: The obtained 
information can be used in bakeries, confectionery and pasta enterprises, which will allow choosing a supplier of flour that is most suitable for the 
production of high-quality products from different product segments (pan bread, flat bread (lavash), flat cakes, cookies, crackers, etc.). The question of 
the existence of a stable correlation between the characteristics of damaged starch in flour obtained using the amperometric method and the SRC test 
requires further study. Flour produced by large flour mills is characterized by less variability in quality indicators compared to mini-enterprises. The 
revealed differences in the studied flour samples in terms of damaged starch content and solvent retention capacity (SRC) can serve as a basis for further 
classification by areas of its us

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