Starch value

This value is the quantity of starch in starchy foodstuffs like cereals and potatoes, calculated as a percentage. As it is difficult to measure the quantity of starch itself, the glucose created by acid hydrolysis is measured, and that figure is converted. As the essential principle of making alcoholic beverages is the conversion of starch or sugar to alcohol, the starch value is an excellent indicator of the degree of suitability of raw materials, and an important parameter for quality control. The starch value of brown rice is about seventy percent: that of white rice (hakumai) is roughly seventy-five percent.