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AACC International Approved Methods -AACC Method 56-20.01. Hydration Capacity of Pregelatinized Cereal Products

AACC International Approved Methods

Physicochemical Tests

AACCI Method 56-20.01
Hydration Capacity of Pregelatinized Cereal Products

VIEW METHOD

Objective
The uptake and retention of water by cereal products is related to functionality parameters such as cooking time and texture following cooking. This method is applicable to pregelatinized starches and to cereal products that contain pregelatinized starches, e.g., roll- and spray-dried cereals, extruded materials, and various products cooked with steam. It is not suitable for products that contain over 25% water-soluble material.