Glutenins, damaged starch and pentosans are three functional components affecting the behavior of dough during the production process and during baking. The glutenins affect the extensibility and elasticity of the dough, the damaged starch affects its stickiness, and the pentosans have a significant effect on the dough’s viscosity.
The SRC (Solvent Retention Capacity) method is a measure of hydration based on the increased swelling capacity of the flour’s different polymers when brought into contact with certain solvents – distilled water, 5% lactic acid in distilled water (to measure the glutenins), 5% sodium carbonate in distilled water (to measure the damaged starch) and 50% sucrose in distilled water (to measure the pentosans). These solvents are used to predict the functional contribution of each of the polymers to the quality of the flour (KWEON et al., 2011)*.
Conventional rheology tools measure the combined effects of these three polymers. The SRC method is complementary to these tools (the Alveograph for example) for better understanding each polymer’s individual contribution to the final behavior of the dough. The water absorption potential of a flour is determined by the three functional polymers. In biscuit-making, for example, the industrial producer seeks minimal water absorption from the damaged starch and pentosans. Effectively, the same global absorption rate can have different causes, which subsequently affect the behavior of the dough during the production process in different ways.
By analyzing the contribution of each polymer, SRC testing provides additional information, allowing the behavior of flours and doughs to be more fully understood. The manual SRC procedure is a standardized method: AACC (56-11). The SRC-CHOPIN completely automates the different stages of the SRC method. By eliminating all the variations resulting from manual operations, the SRC-CHOPIN provides consistent results.
*KWEON M., SLADE L., LEVINE H., 2011. Solvent retention capacity (SCR) testing of wheat flour principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding. A review. Cereal Chem., 88(6), 537-552.
For more information please visit: http://www.chopin.fr/fr/