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United States Department of Agriculture

Agricultural Research Service

Title: A Study of Solvent Retention Capacity (Src) Tests in Hard Winter Wheat Flour

item Xiao, Zhihua
item Park, Seok Ho
item Chung, Okkyung
item Caley, Margo

Submitted to: Meeting Abstract
Publication Type: Other
Publication Acceptance Date: April 22, 2005
Publication Date: May 22, 2005
Citation: Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P.A. 2005. A study of solvent retention capacity (src) tests in hard winter wheat flour. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p. 375

Technical Abstract: The suitability of SRC was investigated in assessing hard winter wheat (HWW) product quality. Four SRC values with 5% lactic acid (LA), 50% sucrose (SU), 5% sodium carbonate (SC) and water of 116 HWW samples were measured. Quality parameters were tested using methods such as SKCS, NIR spectroscopy, mixograph, SDS sedimentation, and breadmaking. The SRC values were highly dependent on the wheat/flour protein content, SK weight, diameter, and hardness, and 1,000-kernel weight. Bread loaf volume (LV) was significantly correlated with the SRC by LA, followed by SU, and least by SC and water. Mixograph mixing tolerance was correlated significantly with LA-SRC. The time x-value of mixograph was notably correlated with LA-SRC and bread LV (R2=0.72). SDS-sedimentation volume and LA-SRC were both good indicators of LV. A prediction model for LV (R2=0.78) was developed using stepwise multiple regression analysis of the wheat and flour quality parameters plus the LA-SRC values of the 116 samples in the calibration set. An R2 of 0.78 was observed for the validation set of 41 randomly chosen samples. The inclusion of the 5% LA-SRC value in the prediction model significantly increased R2 of both calibration and validation sets from 0.64 and 0.74, respectively, to 0.78. Among the four solvents, 5% LA proved best for assessing HWW product quality LV.

Last Modified: 4/19/2015
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