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AACC Approved Methods of Analysis, 11th Edition -AACC Method 56-37.01. Water-Holding Capacity of Pulse Flours and Protein Materials

AACC Approved Methods of Analysis, 11th Edition

Physicochemical Tests

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

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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.