Applying solvent retention capacity method (SRC) to evaluate technological quality of wheat flours
2010
Achremowicz, B. | Berski, W. | Gambus, H.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Technologii Weglowodanow
A Solvent Retention Capacity (SRC) test can one of the methods applied to assess technological usability of flour. In this method, the capacity of flour was utilized to retain aqueous solutions: Na2CO3, sucrose, lactic acid, and water owing to the presence of damaged starch granules, the presence and quality of pentosans, gluten, and other components. The objective of this research performed was to compare the technological properties of wheat flours obtained using standard analytical methods and the relevant results obtained using SRC. The results obtained through SRC and the quality parameters of the flours analyzed and of the breads baked from them were compared and statistically elaborated. A significant negative correlation was found between the value of water absorption (SRC test) and the volumes of bread loaves. It was proved that the quality of breads made from the flours analyzed could be predicted on the basis of SRC test only within a small range and that the SRC test is moderately related with the indicators used to evaluate the baking value of wheat flours in a traditional way
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