hrvatski

Evaluation of flour quality by solvent retention capacity (SRC) and alkaline water retention capacity (AWRC) methods

Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are relatively new methods for examining wheat flour quality. These methods are used to determine flour capacity of holding different solutions after centrifugation. Lactic acid SRC is associated with gluten characteristic, sodium carbonate SRC is associated with levels of damaged starch, sucrose SRC is associated with pentosan characteristics while water SRC and Alkaline Water Retention Capacity (AWRC) are influenced by all of those flour constituents. Flour samples of quality groups B1 and B2 from the East Croatia region were investigated. Possible correlation between the results obtained by these two methods and farinograph, mixograph, extensograph and glutograph results were examined. There was a significant correlation between the results of these two methods and almost all mixograph parameters, farinograph water absorption, extensograph energy and dough resistance to extension, as well as glutograph resistance to extension. The results also showed that SRC and AWRC are acceptable methods for determining wheat flour quality, especially when we need fast results or lack equipment for determination of dough rheological properties, or if only a small amount of sample is accessible.

flour quality ; solvent retention capacity (SRC) ; alkaline water retention capacity (AWRC) ; rheological properties

nije evidentirano

engleski

Evaluation of flour quality by solvent retention capacity (SRC) and alkaline water retention capacity (AWRC) methods

Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are relatively new methods for examining wheat flour quality. These methods are used to determine flour capacity of holding different solutions after centrifugation. Lactic acid SRC is associated with gluten characteristic, sodium carbonate SRC is associated with levels of damaged starch, sucrose SRC is associated with pentosan characteristics while water SRC and Alkaline Water Retention Capacity (AWRC) are influenced by all of those flour constituents. Flour samples of quality groups B1 and B2 from the East Croatia region were investigated. Possible correlation between the results obtained by these two methods and farinograph, mixograph, extensograph and glutograph results were examined. There was a significant correlation between the results of these two methods and almost all mixograph parameters, farinograph water absorption, extensograph energy and dough resistance to extension, as well as glutograph resistance to extension. The results also showed that SRC and AWRC are acceptable methods for determining wheat flour quality, especially when we need fast results or lack equipment for determination of dough rheological properties, or if only a small amount of sample is accessible.

flour quality ; solvent retention capacity (SRC) ; alkaline water retention capacity (AWRC) ; rheological properties

nije evidentirano