Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Laboratory Proficiency Program
Harmonized Methods
AACC Approved Methods of Analysis, 11th Edition -AACC Method 56-21.01. Flour Swelling Volume

AACC Approved Methods of Analysis, 11th Edition

Physicochemical Tests

AACC Method 56-21.01
Flour Swelling Volume


Gelatinization and swelling of wheat starch has an important effect on the quality of end-use products, especially on the quality of white salted noodles. The flour swelling volume (FSV) test measures the cumulative effect of starch quality, specifically the amylose-amylopectin (AM-AP) ratio as reflected by the volume of gel produced when flour is heated with an excess of water. Starch composition (i.e., the AM-AP ratio) has the greatest impact on FSV. FSV is related to the eating quality (texture) of white salted noodles as well as to the gene dosage of granule-bound starch synthase that controls the AM-AP ratio. FSV is not much affected by mild to moderate preharvest sprouting. This method is applicable to wheat meal, flour, or starch. It may be useful in monitoring the impact of starch additives as well.

A video demonstration accompanies this method.