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  4. 116/1 Determination of the Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality

116/1 Determination of the Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality

Methods Type: Generic Methods
Key data
Number: 116/1
Analyte: Sedimentation Value (Zeleny)
Matrix: Wheat flour
Year of Approval: 1972
Year of Last Revision: 1994
Scope: Applicable to wheat flour.
Principle: Swelling of the gluten fraction of flour in lactic acid solution affects the rate of sedimentation of a flour suspension in the lactic acid medium. Higher gluten content and better gluten quality both give rise to slower sedimentation and higher Sedimentation Test values.

Definition

The degree of sedimentation of a flour suspended in a lactic acid solution during a standard time interval is taken as a measure of baking quality.

 

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