Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

Abstract

A solvent retention capacity (SRC) profile of flour consists of its water RC (WRC), sodium carbonate SRC (SCSRC), sucrose SRC (SuSRC) and lactic acid SRC (LASRC) values. SRC tests have been designed to assess flour quality of North American soft wheats, but the value of these tests for European flour which is generally from harder wheats is rather unclear. We here studied the ability of the SRC values to assess the cookie and bread quality of nineteen European commercial flours and compared their predictive value with that of some conventional flour quality parameters. WRC value was a better parameter to assess the cookie diameter than Farinograph or Mixograph water absorption capacities and Alveograph dough tenacity values. In contrast, Zeleny sedimentation values and some rheological data were better to assess bread volume than LASRC values. When LASRC values were corrected for the contribution of non-glutenin polymers, they could assess bread volume to a comparable extent as the Zeleny sedimentation readings. In conclusion, the SRC tests are good alternative tests to assess the cookie and bread quality of European wheat flours. Furthermore, it is not always necessary to determine the entire SRC profile to sufficiently assess flour quality for a specific end-product.