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AACC International Approved Methods -AACC Method 56-11.02. Solvent Retention Capacity Profile

AACC International Approved Methods

Physicochemical Tests

AACCI Method 56-11.02
Solvent Retention Capacity Profile

VIEW METHOD

Objective
Solvent retention capacity (SRC) is the weight of solvent held by flour after centrifugation. It is expressed as percent of flour weight, on a 14% moisture basis. Four solvents are independently used to produce four SRC values: water SRC, 50% sucrose SRC, 5% sodium carbonate SRC, and 5% lactic acid SRC. The combined pattern of the four SRC values establishes a practical flour quality/functionality profile useful for predicting baking performance and specification conformance. Generally, lactic acid SRC is associated with glutenin characteristics, sodium carbonate SRC with levels of damaged starch, and sucrose SRC with pentosan characteristics. Water SRC is influenced by all of those flour constituents.