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AACC International Approved Methods -AACC Method 56-37.01. Water-Holding Capacity of Pulse Flours and Protein Materials

AACC International Approved Methods

Physicochemical Tests

AACCI Method 56-37.01
Water-Holding Capacity of Pulse Flours and Protein Materials

VIEW METHOD

Objective
This test measures water-holding capacity (water hydration or water uptake) determined as the maximum amount of water that 1.000 g of material imbibes and retains under low-speed centrifugation. Since only enough water is added to saturate the sample and not to cause a liquid phase, measurement is not affected by the solubility of the material. This method is applicable to pulse flours (raw and pretreated or preprocessed), pulse protein concentrates, and isolates.