Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour

2005 ◽  
Vol 42 (2) ◽  
pp. 261-266 ◽  
Author(s):  
Sewa Ram ◽  
Vinamrata Dawar ◽  
R.P. Singh ◽  
Jag Shoran
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Mixing Properties ◽  
Solvent Retention ◽  
Solvent Retention Capacity

Wheat flour solvent retention capacity, pasting and gel texture

2016 ◽  
Vol 8 (3) ◽  
pp. 439-445
Author(s):  
M.S. Alamri ◽  
S. Hussain ◽  
A. Mohamed ◽  
M.A. Osman
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Gel Texture ◽  
Solvent Retention ◽  
Solvent Retention Capacity

scholarly journals Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sang Sook Kim ◽  
Yang Soo Byeon ◽  
Mi Jeong Kim ◽  
Dabeen Lee ◽  
Han Sub Kwak
Keyword(s):  
Wheat Flour ◽  
Wheat Variety ◽  
Antioxidant Properties ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Milling Yield ◽  
Solvent Retention Capacity

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

2011 ◽  
Vol 53 (3) ◽  
pp. 312-318 ◽  
Author(s):  
Annelies E. Duyvejonck ◽  
Bert Lagrain ◽  
Bram Pareyt ◽  
Christophe M. Courtin ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Relative Contribution ◽  
Solvent Retention ◽  
Solvent Retention Capacity

scholarly journals  Solvent retention capacity for different wheats  and flours evaluation

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 429-437 ◽  
Author(s):  
I. Švec ◽  
M. Hrušková ◽  
J. Karas ◽  
T. Hofmanová
Keyword(s):  
Wheat Flour ◽  
Major Effect ◽  
Composite Flour ◽  
Retention Capacity ◽  
Baking Quality ◽  
Solvent Retention ◽  
Quality Testing ◽  
Harvest Year ◽  
Capacity Method ◽  
Solvent Retention Capacity

The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities.  

A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

2015 ◽  
Vol 66 ◽  
pp. 59-65 ◽  
Author(s):  
Carlos Guzmán ◽  
Gabriel Posadas-Romano ◽  
Nayeli Hernández-Espinosa ◽  
Anayeli Morales-Dorantes ◽  
Roberto Javier Peña
Keyword(s):  
Water Absorption ◽  
Bread Making ◽  
Retention Capacity ◽  
Mixing Properties ◽  
Dough Mixing ◽  
Solvent Retention ◽  
Solvent Retention Capacity
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