Aucun produit ne correspond à votre recherche.
Wheat Flour Solvent Retention Capacity
Solvent Retention Capacity (SRC) measures the contribution to water absorption of the main functional flour polymers (gluten protein, starch, pentosans). The first approved standardized method recognized in the industry was AACCI Approved Method 56-11.02. However, this manual method is extremely operator-dependent, due to the need for consistent shaking in the initial hydration phase, and intermittent shaking thereafter. Consequently, it makes it difficult for the SRC parameters to be efficiently integrated to flour specifications. To address this situation, CHOPIN Technologies developed an automated system, based on the concepts of the AACCI standard method, but aiming to eliminate all potential impacts of the operator on the test. This method has now been evaluated through a worldwide collaborative study.
MATERIAL AND METHODS
The collaborative study involves twelve laboratories that analyzed twelve flour samples in duplicate with the four solvents: Water WA-SRC, Sucrose SUC-SRC, Sodium Carbonate CAR-SRC, and Lactic Acid LAC-SRC. Laboratories were chosen to represent a variety of different users, including research institutes (4), milling industry (4), and baking industry (3), with the last one being held by the developer. The samples were selected to represent different industrial flour samples, in order to obtain a wide variation in SRC values. Table I shows the chemical composition of the selected samples, as analyzed by Qualtech (Vandoeuvre, France).
By offering an extended field of application and improved accuracy, this new method provides a positive alternative for users in both research and industry, whose work demands the most precise testing methods available. This automated SRC method has been evaluated by an AACCI statistician and reviewed by the Soft Wheat Methods Committee, and has now been submitted as a new AACCI Approved Method.