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Optimizing Baked Goods Quality with the Characterization of Wheat Flour Water Absorption Properties Using SRC Sponsored by CHOPIN TechnologiesJan 20 2021 Food manufacturers generate their success by providing high-quality products to consumers on a consistent basis, and baked goods are no exception. Due to the variety of baked goods available, different flours with various properties and quality standards are required. Water absorption is one such property key to specifying and verifying the overall quality assurance but does not forecast properties of the dough and final product. The Solvent Retention Capacity (SRC) is a test that indicates the functional contribution of the significant flour components to the total water absorption of the flour and its possible influence on the properties of the final product.

United statesLouise sladeUs wheat associatesSolvent retention capacityHarry levineWheat associatesRetention capacityPerformance indexSodium carbonateCereal chemCereal chemistryEur food res technolFood scienceBaked goodsWheat flour waterWheat flour