SRC-CHOPIN

全自动溶剂保持力测定仪

新标准
AACC 56-15.01, ICC Standard n°186

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1
Understand flour functionality

• By simultaneously and individually analyzing the main functional flour components (damaged starch, glutenins, pentosans) that directly influence final product quality.

2
Universal test

• From breeding to baking, the entire wheat and flour industry and its supply chain benefit from SRC analysis, using a common language.

3
Improved precision and reproducibility

• The SRC test method is recognized worldwide.*
The SRC-CHOPIN machine identifies the solvent tubes, stores the flour weighing data, injects the solvents, shakes, centrifuges and drains the tubes, and then calculates all the results.

原理

SRC法(依据AACC 56-11标准)的原理是基于三种聚合物能在其特定的溶剂里吸收膨胀并形成交联网络结构的特性。越多的聚合物发生溶胀,那么交联网络在离心阶段的抗压能力越强,所以最终的溶剂保持力值越大。 此方法可通过一次测试,评估决定面粉质量的四个重要成分的特性。

用去离子水测定吸水特性
用乳酸测定麦谷蛋白的特性
用蔗糖测定戊聚糖特性
用碳酸钠测定破损淀粉水平
这四种溶剂保持力测试是小麦面粉质量控制的重要参数。SRC法通常被应用于小麦选种、面粉加工以及烘焙行业当中,然而SRC法在其他小麦加工领域的应用前景也是非常客观的。

APPLICATIONS

WHEAT BREEDERS

Whole-meal measurements:

Whole-meal measurements:
Studies have shown that SRC values obtained on a whole-grain wheat flour or meal can be used to predict SRC values for the corresponding straight-grade flour. This allows testing of small-sized breeding samples of wheat.

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SRC testing can also be extended and usefully adapted to whole-grain flours or meals of grains and seeds other than wheat, such as oat flours and cocoa powders.

• Predictive correlations with existing methods:
SRC values show good predictive correlations with other existing characterization methods (e.g. Mixograph, Zeleny test, Farinograph, etc.), and serve as valuable and insight-filled guides in developmental wheat breeding programs.

WHEAT/FLOUR MILLING INDUSTRY

• Wheat tempering: 
Wheat tempering is an important stage of the milling process. Monitoring SRC values as a function of tempering conditions can help optimize flour functionality for a given extraction rate.

• Wheat or flour blending:  
It is possible to calculate the results for each of the four SRC parameters for a wheat or flour blend, based on proportions by weight, in order to obtain a required flour functionality.

• « Chlorination » :
With increasing extent of flour chlorination, SRC analysis showed characterizing increases in water, sodium carbonate and sucrose SRC values, but a decrease in lactic acid SRC value.

SOFT WHEAT FLOUR BAKING INDUSTRY

• Cookies and crackers: : 
Typical SRC values for a good-quality cookie/cracker flour are water SRC <51%, lactic acid SRC > 87%, sodium carbonate SRC < 64%, and sucrose SRC < 89%.

• Sponge-and-dough products: : 
Typical SRC values for a good-quality sponge-and-dough flour are water SRC < 57%, lactic acid SRC > 100%, sodium carbonate SRC < 72%, and sucrose SRC < 96%.

Japanese sponge cake:
Water SRC values have been shown to be positively correlated with Japanese sponge cake volume.

HARD WHEAT FLOUR BAKING INDUSTRY

• Bread volume: : 
The higher the lactic acid SRC value of a bread flour, the higher is the baked loaf volume.

• Bread specific volume: : 
Higher sucrose SRC and/or sodium carbonate SRC values are detrimental to high specific volume.

• Crumb-grain score: 
Increased SRC values for three solvents (lactic acid, sucrose, and sodium carbonate) result in a stiffer crumb structure in bread.

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ACCURACY
One drawback of the manual SRC method is that different laboratories can use different equipment (shaking, centrifuge), thus potentially leading to significant variations in test results. Because of its fully automated process, the SRC-CHOPIN offers practitioners a precision generally unachievable using the manual SRC method. Internal repeatability is greatly enhanced, but the biggest benefit is realized when comparing results from one laboratory to another.
Thanks to this new opportunity for increased accuracy, SRC-CHOPIN results can be used to improve flour quality, and as quality targets for development of functional, end-use application-specific flour specifications.

SIMPLICITY
The manual SRC method calls for a series of operations, some of which are extremely operatordependent and -variable (e.g. shaking). The SRC-CHOPIN greatly simplifies all these operations by automating each and every step of the method, from flour weighing to calculation of results.

TIME-SAVING
The manual SRC method includes many manual operations, some of which (e.g. shaking) have a very large influence on the results. But thanks to its fully automated procedure, the SRC-CHOPIN not only provides more accurate data, it also saves time, thus enabling users to test more flour samples per day.

 

ADAPTABILITY
The SRC-CHOPIN is primarily designed to test simultaneously two flours, each with all four SRC solvents (water, sucrose, sodium carbonate, and lactic acid). But the system is also perfectly suited to analyze just a single flour, or eight different flour samples with the same single solvent.
The built-in software enables flexible testing of any possible combination of flour and solvent of interest to the user.

ALL-INCLUSIVE
The SRC-CHOPIN is a complete system; it includes a tube-shaking system, a centrifuge, and a tubedraining system. It is equipped with an external balance for weighing both the initial flour sample and the final wet pellet, in order to calculate the four SRC values and display them as an ordered profile on the integrated screen. All SRC data can also be transferred to a PC for further manipulations, such as calculation of a flour’s Gluten Performance Index.

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