FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Applying SRC method (Solvent Retention Capacity) to determine technological suitability of wheat flour


The objective of the research study was to present summary information about the SRC method (Solvent Retention Capacity), including its history, available equipment variants, principles of  proceeding when carrying out determination and possible options for applications. The SRC method was developed in the mid-20th century to assess the quality of flour from soft wheat native  to North America. In the 21st century there were published reports presenting data on the usefulness and the potentially wide range of applications of the SRC method when assessing the  quality of flour from the standard European common wheat (Triticum aestivum) and of flours obtained from other cereals, such as barley, oats, triticale and rye. The SRC method is a solvation  test based on the assessment of swelling capacity of flour components in the medium of selected solvents. Using 3 solvents instead of only one (diluted aqueous sodium carbonate solution,  concentrated aqueous sucrose solution and diluted aqueous lactic acid solution) plus water is crucial when assessing the applicability of flour in individual technological processes. When using  the affinity between those solvents and the main functional polymers of wheat flour, which are gluten proteins, damaged starch and pentosans, it is possible to determine their effect on the flour properties and on the quality of final products in the bakery and confectionary technology. The SRC method makes it possible to assess the properties of flour, to select wheat varieties or wheat  growing methods, which is vital in the milling industry and production plants, where wheat flour is a basic raw material.


Solvent Retention Capacity (SRC), soft wheat, wheat flour, wafer flour, technological properties