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AACC Approved Methods of Analysis, 11th Edition - AACC Method 26-50.01. Brabender Quadrumat Jr. (Quadruplex) Method

AACC Approved Methods of Analysis, 11th Edition

Experimental Milling

AACC Method 26-50.01
Brabender Quadrumat Jr. (Quadruplex) Method


To produce hard or soft wheat flours by a Brabender Quadrumat Jr. laboratory mill. Four fluted rolls are arranged to give three breaks with fixed roll-gap settings. A continuous reel sifter automatically separates ground product into coarse flour and by-product, which includes bran and large endosperm particles.

Procedure is designed to provide flours for physical dough tests (Refs. 1,4,5,9,11). The procedure permits between-laboratory agreement on farinograph dough development time, stability, tolerance index, and valorimeter values if farinographs are adequately standardized (Ref. 2). Procedure is not recommended for determining flour yield potential (Refs. 2,5,9,15,18) but may identify wheats that produce high-ash flours (Refs. 1,4,5,9,11).

Quadrumat Jr. flours have been used for estimating flour protein content, water absorption, bread-baking potential, and alkaline water retention capacity of wheat, and for classifying wheat and rye according to maltose, amylograph, and Hagberg falling number (Refs. 9,11). Flour quality data obtained from Quadrumat Jr. flours are correlated with, but may not be directly comparable to, data for flours from longer milling systems (Ref. 15).