As a service to its wheat milling and baking customers, U.S. Wheat Associates (USW) provides a range of technical support that is unmatched in the global wheat trade. One of the most valuable services USW has offered is helping customers apply Solvent Retention Capacity (SRC) analysis to better predict the true performance characteristics of flour for biscuits (cookies), crackers and cakes, as well as many hard wheat flour applications. More specifically, SRC examines the glutenin, gliadin and pentosan characteristics of the flour, and the level of starch damage in the flour.

These values describe the flour’s ability to absorb water during the mixing process and its ability to release that water during the baking process.

Solvent Retention Capacity (SRC): Utilization and Interpretation