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AACC Approved Methods of Analysis, 11th Edition - AACC Method 06-10.01. Admixture of Rye and Wheat Flours

AACC Approved Methods of Analysis, 11th Edition

Admixture of Flours

AACC Method 06-10.01
Admixture of Rye and Wheat Flours

VIEW METHOD

Objective
Admixture of wheat and rye flours is often used in baking. The relative proportion of rye flour is important, since rye proteins tend to impart stickiness to doughs. This method, known as the trifructosan method, detects the extent of presence of rye flour in wheat flour.