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New food technology study findings recently were published by researchers at University of Agriculture
January 1st, 2009
According to a study from Faisalabad, Pakistan, "The solvent retention capacity (SRC) test is useful to measure flour components contributing to end-use functionality especially where the sample number is large and grain quantities are limited. The water, sodium carbonate, lactic acid, and sucrose SRC values ranged 78.0-98.0, 95.0-127.5, 101.5-139.0, and 125.0-163.0 g/100 g, respectively in 50 spring wheat varieties."
"Water SRC positively correlated with cookie spread ratio (r = 0.29) while Lactic acid SRC and Sucrose SRC positively correlated with cookie thickness (r = 0.31) and (r = 0.23). Negative correlation coefficients were observed in water SRC and cookie thickness...
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Source: Agriculture Week (2009-01-01)