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SRC-CHOPIN Solvent Retention Capacity AnalyzerThe SRC-CHOPIN automatically measures a complete solvent retention capacity profile.


The SRC-CHOPIN is an automated analyzer that measures a complete solvent retention capacity (SRC) profile in one rapid test.  The SRC profile characterizes the main functional flour components (damaged starch, glutenins, pentosans) that directly influence final product quality.

The principle of the SRC method (in accord with AACC Approved Method 56-11) is based on the preferential solvation and swelling of the three polymeric, network-forming flour components by selected, material-specific solvents.

The greater the swelling, and the greater the resistence of the swollen network to compression by centrifugation, the higher is the solvent retention.

The method enables the measurement of four key quality parameters of flour in one single test:

  • Water absorption with the water SRC
  • Glutenin functionality with the lactic acid SRC
  • Pentosan functionality with the sucrose SRC
  • Damaged starch functionality with the sodium carbonate SRC


For Wheat Breeders:

  • Studies have shown that SRC values obtained on a whole-grain wheat flour or meal can be used to predict SRC values for the corresponding straight-grade flour. This allows testing of small-sized breeding samples of wheat.
  • SRC testing can also be extended and usefully adapted to whole-grain flours or meals of grains and seeds other than wheat, such as oat flours and cocoa powders.
  • SRC values show good predictive correlations with other existing characterization methods (e.g. Mixograph, Zeleny test, Farinograph, etc.), and serve as valuable and insight-filled guides in developmental wheat breeding programs.

For Wheat/Flour Milling Industry:

  • Wheat tempering is an important stage of the milling process. Monitoring SRC values as a function of tempering conditions can help optimize flour functionality for a given extraction rate.
  • It is possible to calculate the results for each of the four SRC parameters for a wheat or flour blend, based on proportions by weight, in order to obtain a required flour functionality.
  • With increasing extent of flour chlorination, SRC analysis showed characterizing increases in water, sodium carbonate and sucrose SRC values, but a decrease in lactic acid SRC value.

For Soft Wheat Flour Baking Industry:

  • Cookies and crackers - Typical SRC values for a good-quality cookie/cracker flour are water SRC <51%, lactic acid SRC > 87%, sodium carbonate SRC < 64%, and sucrose SRC < 89%. 
  • Sponge and dough products - Typical SRC values for a good-quality sponge-and-dough flour are water SRC < 57%, lactic acid SRC > 100%, sodium carbonate SRC < 72%, and sucrose SRC < 96%.

For Hard Wheat Flour Baking Industry:

  • Bread volume - The higher the lactic acid SRC value of a bread flour, the higher is the baked loaf volume.
  • Bread specific volume - higher sucrose SRC and/or sodium carbonate SRC values are detrimental to high specific volume.
  • Crumb grain score - Increased SRC values for three solvents (lactic acid, sucrose, and sodium carbonate) result in a stiffer crumb structure in bread.

Learn more about the SRC-CHOPIN