Journal of Cereal Science vol:53 issue:3 pages:312-318
Solvent Retention Capacity (SRC) tests have originally been designed to predict ﬂour functionality of North American wheat ﬂours. A SRC proﬁle consists of its Water Retention Capacity (WRC), Sodium Carbonate SRC (SCSRC), Sucrose SRC(SuSRC) and Lactic Acid SRC (LASRC) values. As the value of such tests when considering European wheat ﬂours is rather unclear, we studied the chemical composition and SRC proﬁles of nineteen commercial European wheat ﬂours. Their WRC, SCSRC, SuSRC and LASRC ranged from 56 to 66%, 74 to 88%, 90 to 102% and 106 to 147%, respectively. Both WRC and SCSRC were mostly higher than those of North American soft wheat ﬂours, but in the range of those of North American hard wheat ﬂours. For the entire set of European ﬂours, strong linear relations were observed between the ﬂour damaged starch levels and WRC values, as well as with SCSRC values. Modifying speciﬁc ﬂour constituent properties and levels illustrated the contribution of proteins, damaged starch and arabinoxylan (AX) to the SRC values. Flour proteins, especially glutenins, mainly contributed to
LASRC, while damaged starch largely impacted ﬂour SCSRC. Water-extractable AX only contributed to the SuSRC values, whereas the solvent-accessible AX generally contributed to all SRC values, and particularly to the SuSRC values.