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AACC Approved Methods of Analysis, 11th Edition -AACC Method 56-25.01. Oxidative Gelation of Aqueous Wheat Flour Suspensions

AACC Approved Methods of Analysis, 11th Edition

Physicochemical Tests

AACC Method 56-25.01
Oxidative Gelation of Aqueous Wheat Flour Suspensions

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Objective
Viscosity is a critical parameter in the production of many end-use flour products. This method is applicable for soft wheat products, such as biscuits (cookies) or wafers, where factors other than gluten are considered more important in end-use quality. The method estimates the impact of arabinoxylan polymerization by di-ferulate bonds and ferulic acid-tyrosine cross-linking. Intrinsic viscosity is measured with a flour-water slurry, and the maximum oxidative gelation potential is measured with a flour-water-peroxide system, which creates free radicals that catalyze the reaction.