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AACC Approved Methods of Analysis, 11th Edition -AACC Method 56-15.01. Solvent Retention Capacity Profile – Automated Measurement

AACC Approved Methods of Analysis, 11th Edition

Physicochemical Tests

AACC Method 56-15.01
Solvent Retention Capacity Profile – Automated Measurement


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. Gluten performance index (GPI) is calculated by dividing the lactic acid SRC value (glutenin functionality) by the combined sucrose and sodium carbonate SRC values. The ratio represents a prediction of the detrimental effects of damaged starch and arabinoxylans on gluten performance (e.g., in snack cracker production).

This method is applicable to wheat flour obtained from Triticum aestivum from a laboratory or from industrial milling.