The SRC-CHOPIN machine available from CHOPIN Technologies allows users to automatically measure the solvent retention capacity (SRC) profile. It conforms to new standards AACC 56-15.01, ICC Standard n°186.
Understand Flour Functionality
Flour functionality can be understood by individually and concurrently examining the key functional flour components (such as damaged starch, pentosans, and glutenins) that directly impact the quality of final products.
Right from breeding to baking, the entire flour and wheat sector and its supply chain gain from SRC analysis, through a common language.
Improved Precision and Reproducibility
The SRC test technique is recognized globally.
The SRC-CHOPIN machine:
- Detect solvent tubes
- Stores the flour weighing data
- Injects the solvents, shakes centrifuges
- Drains the tubes
- Calculates all the results
The principle of the SRC technique (in accordance with AACC Approved Method 56-11) is built on the preferential solvation and swelling of the three polymeric, network-forming flour components by chosen, material-specific solvents.
Solvent retention becomes higher when there is an increase in the swelling and also an increase in the swollen network to compression by centrifugation.
The technique helps measure four main quality parameters of flour in a single test, such as glutenin functionality with the lactic acid SRC, water absorption with the water SRC, damaged starch functionality with the sodium carbonate SRC, and pentosan functionality with the sucrose SRC.
All these four functional properties are major parameters to ensure the quality control of wheat flour. The SRC-CHOPIN machine can optimally be used in the milling, breeding, and baking sectors, and can even add value across the remaining wheat and flour supply chain.
Studies have demonstrated that SRC values acquired on a wholegrain wheat flour or, alternatively, meal can be employed to estimate the SRC values for the relevant straight-grade flour. This enables users to test small-sized breeding samples of wheat.
In addition, SRC testing can be extended and usefully modified to whole-grain flours or meals of seeds and grains other than wheat such as cocoa powders and oat flours.
Predictive correlations with existing methods
SRC values demonstrate excellent predictive correlations with other prevalent characterization techniques (for example, Farinograph, Zeleny test, Mixograph, etc.), and act as insight-filled, useful guides in developmental wheat breeding programs.
Wheat/Flour Milling Industry
Wheat tempering is a significant phase of the milling procedure. By tracking the SRC values as a function of tempering conditions, users can improve flour functionality for a specified extraction rate.
Wheat or flour blending
The outcomes for each of the four SRC parameters for a flour or wheat blend can be calculated based on proportions by weight, to obtain the needed flour functionality.
Given the increasing level of flour chlorination, SRC analysis demonstrated characteristic increases in sodium carbonate, water, and sucrose SRC values, but a decrease in the SRC value of lactic acid.
Soft Wheat Flour Baking Industry
Cookies and crackers
Standard SRC values for a good-quality cracker/cookie flour are lactic acid SRC > 87%, water SRC < 51%, sucrose SRC < 89%, and sodium carbonate SRC < 64%.
Standard SRC values for a good-quality sponge-and-dough flour are lactic acid SRC > 100%, water SRC < 57%, sucrose SRC < 96%, and sodium carbonate SRC < 72%.
Japanese sponge cake
Water SRC values have been demonstrated to be positively associated with the volume of the Japanese sponge cake.
Hard Wheat Flour Baking Industry
The lactic acid SRC value of bread flour is directly proportional to the volume of baked loaf.
Higher sucrose SRC values and/or sodium carbonate SRC values are unfavorable to high-specific volume.
Increased SRC values for three kinds of solvents—sodium carbonate, sucrose, and lactic acid—lead to a stiffer crumb structure in bread.