Soft Wheat and Flour Products Methods Review: Solvent Retention Capacity Equation Correction
L. C. Haynes (1), A. D. Bettge (2), and L. Slade (3). (1) Kraft Foods North America, East Hanover, NJ, U.S.A.; (2) USDA-ARS, Western Wheat Quality Laboratory, Washington State University, Pullman, WA, U.S.A.; (3) Food Polymer Science Consultancy, Morris Plains, NJ, U.S.A. Cereal Foods World 54(4):174-175.
The Soft Wheat and Flour Products Committee is one of 23 technical committees working within the AACC International approved methods program to ensure that relevant, scientifically sound methods are available for use by individuals and laboratories in the grain science field. The focus of the Soft Wheat and Flour Products Committee is the development and review of methods for the measurement of soft wheat quality, including grains, flour, dough, batter, and cereal-based finished products. In May 2009, the committee reviewed proposed changes to the equations used for calculation of solvent retention capacity of flour for both AACC International Method 56-11: Solvent Retention Capacity Profile (SRCP) and AACC International Method 56-10: Alkaline Water Retention Capacity (AWRC).