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Cereal Chem 45:109 - 114.  |  VIEW ARTICLE
A Micro Centrifuge to Determine Water-Retention Properties of Wheat Flour.

H. Miller. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

The apparatus described was constructed to determine the water-retention properties of wheat flour. It is a perforated basket made of stainless steel. The basket fits into a holder attached to the drive shaft of a small centrifuge. The base portion of the basket is not perforated and is shaped inside to form a mixing cup. The basket is lined with filter paper; flour and water are added and mixed to a slurry. The basket is then rotated at high speed for 2 min. After centrifugation, the basket, with contents, is weighed and the retained water is calculated. Wheat flours with retention properties from 30 to 75% have been tested. These data correlate well with absorptions determined by the Brabender Farinograph.

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