answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert

New Chopin’s solution for SRC measurement

The SRC-CHOPIN, an easy and accurate solution for automatic measurement of solvent retention capacity

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/

Want to know more?
Ask industry experts in Biscuit People TechTalks section.
Read more from News
Read all
Palsgaard achieves total carbon-neutral production
in
News
Palsgaard has reached its goal of total carbon-neutral production two years early, describing the achievement as a milestone for the whole ingredients...
2nd Biscuit People Conference Report
in
News
More than 90 professionals involved in the biscuit industry attended the 2nd Biscuit People Conference that took place between April 3 and 6 in Pula,...
How to tap into the high-protein and healthy indulgence trends while overcoming technical challenges
in
News
According to Mintel, one in four consumers now looks for cookies or biscuits that are high in protein.