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Abstract
Collaborative Study on Flour Swelling Volume (AACC Method 56-21) Cereal Foods World 48:24-28
Bettge, A.D.
A collaborative test was conducted by the AACC Soft Wheat Flour Approved Methods Committee on the Flour Swelling Volume (FSV) Method 56 21. The FSV method was given first approval by the committee at its October, 2001 meeting based on the results of the collaborative. Ten laboratories participated in the collaborative, using sixteen flours that spanned a wide range of protein content, represented hard and soft textured endosperm and included all possible Granule Bound Starch Synthase (GBSS) gene dosages. FSV was a successful assay of the swelling and gelatinization potential of flour, and reflected the GBSS gene dosage of the germplasm. Waxy dosage states were significantly separated by FSV, as determined by the statistical model encompassing all variables. In end use applications where starch swelling and gelatinization characteristics are important, FSV should provide a useful test to determine functional starch characteristics. Laboratories should have experience in running the test. Consistency problems could result from a non uniform heating of the flour/water slurry. Care must be taken during the mixing of the flour slurry, especially in the early heating portion of the procedure. Consistency in the volume of the water bath (26 L is recommended) is necessary to standardize the temperature drop when samples are placed into the bath.
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