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AACC International Approved Methods -AACC Method 56-10.02. Alkaline Water Retention Capacity

AACC International Approved Methods

Physicochemical Tests

AACCI Method 56-10.02
Alkaline Water Retention Capacity

VIEW METHOD

Objective
Alkaline water retention capacity (AWRC) is the amount of alkaline water held by flour at 14% moisture basis after centrifugation. AWRC, expressed as percent of flour weight, is inversely correlated with cookie spread. The method is applicable to predicting flour quality for sugar-snap cookies, which are made slightly alkaline by leavening agents.