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AACC Approved Methods of Analysis, 11th Edition -AACC Method 56-61.02. Sedimentation Test for Wheat

AACC Approved Methods of Analysis, 11th Edition

Physicochemical Tests

AACC Method 56-61.02
Sedimentation Test for Wheat


Based on the capacity of gluten proteins to swell under the influence of lactic acid, this method measures the relative gluten strength in wheat flour. Sedimentation volumes (values) reflect differences in both protein quantity and protein quality. There is a positive correlation between sedimentation volume and gluten strength, or loaf volume. The method is used as a screening test in wheat breeding. In commercial or experimental milling, it is used only for comparing lots of the same grade of flour milled by the same mill. This method is especially suitable to wheat meal or to whole meal flour sieved from wheat whole meal.