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Poster: Analytical Methods - Even


S. Bryan, Territory Sales Manager (1), A. dubat (2), M. Berra (2), O. le Brun (2), (1) Chopin Technologies, Olathe, KS, USA; (2) CHOPIN Technologies, Villeneuve la Garenne, FRANCE

Solvent Retention Capacity (SRC) is the analytical method measuring the contribution to water absorption of the main functional flour polymers (gluten protein, starch, pentosans). The first approved standardized method recognized in the industry was AACCI Approved Method 56-11.02. However, this manual method is extremely operator-dependent, due to the need for consistent shaking in the initial hydration phase, and intermittent shaking thereafter. This human execution difference can introduce variation in the results, making it difficult for the SRC parameters to be efficiently integrated to flour specifications. To address this situation, CHOPIN Technologies developed an automated system, based on the concepts of the AACCI standard method, but aiming to eliminate all potential impacts of the operator on the test. The objective was to evaluate the precision of this new method through a collaborative study involving twelve laboratories that analyzed twelve flour samples in duplicate with the four solvents (Water WA-SRC, Sucrose SUC-SRC, Sodium Carbonate CAR-SRC, and Lactic Acid LAC-SRC). In this study, average repeatability (Sr) and reproducibility (SR) values, respectively, were 0.53 and 1.08 for WA-SRC; 1.05 and 1.43 for SUC-SRC; 0.67 and 1.15 for CAR-SRC; 0.86 and 1.94 for LAC-SRC; and 0.59 and 1.12 for the Gluten Performance Index (GPI-SRC). These results were, on average, two times lower than those from the actual manual method for SUC-SRC, LAC-SRC, and CAR-SRC, and 10% lower for WA-SRC. By offering an extended field of application and improved accuracy, this new method provides a positive alternative for users in both research and industry, whose work demands the most precise testing methods available. This automated SRC method has been evaluated by an AACCI statistician and reviewed by the Soft Wheat Methods Committee, and has now been submitted as a new AACCI Approved Method.