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.


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.


Purchase this ICC Standard Method now and download it immediately!