Automated solution for precise and reproducible Solvent Retention Capacity (SRC) testing, supporting quality control for the baking and milling industries.
Global Standard for Flour Quality
Food manufacturers build success by producing dependable, high-quality products for consumers, and baked goods are no exception. Different types of baked goods require flours with differing properties and quality standards. Water absorption is a critical element in the baking process. The optimal amount of water is essential to achieve the final product's proper consistency. If too little water is added to the flour, the dough is brittle, dry, and hard; too much, it becomes sticky, wet, and soft.
Devices such as the CHOPIN Mixolab, measure these characteristics during the mixing process. There are three different flour components involved in water absorption (glutenins, damaged starch, and pentosans), and each of these has a significant, distinctive physical effect on the dough. Thus, flours with the same water absorption can react very differently during mixing and baking.
Manual Method vs Automated Method
In the 1990s, doctors Harry Levine and Louise Slade created and developed a test for the quality assessment of cookie and cracker flours. The evaluation would become known as the Solvent Retention Capacity (SRC) method. This method was approved by the AACC (American Association of Cereal Chemists) in 1999. AACC 56-11.02. But its many successive steps (weighing, shaking, centrifugation, draining), performed for the most part manually and on various and non-standardized equipment, resulted in poor reproducibility, making it difficult to regulate across locations or integrate into product specifications.
Following the adoption of the AACC 56-11.02, CHOPIN Technologies developed an automated method based on a new device, the SRC-CHOPIN. This method eliminated human errors and greatly improving the test's performance. Studies have shown that the SRC-CHOPIN lowers reproducibility and repeatability errors by as much as 50%, making it possible to harmonize and standardize the entire analysis process. CHOPIN's new automated method was approved and standardized by AACC [56-15.01] and ICC 186 in 2019.
Quality control is an extremely important part of the flour and milling industry. The SRC test provides millers and bakers with the data necessary to predict and guarantee the dough and final product is of the highest standard by characterizing the primary flour’s components' and properties. Count on the SRC-CHOPIN 2 to deliver peace of mind, knowing that you are producing exceptional products.
TheSRC-CHOPIN 2 is the only complete instrument on the market to run the SRC test automatically. It has its own standard methods, which automate the original manual method. It is less labor intensive as it completely automates the steps of injection, shaking, centrifugation, draining and calculation.
SRC-CHOPIN2 frees up valuable lab resources from tedious tasks, allowing them to perform more important ones while the analyzer is producing more accurate and reproducible data. Thus, it reduces operator involvement by 60%.
With the push of a button, the SRC-CHOPIN 2 measures a full SRC profile (water WA, lactic acidLAC, sodium carbonate CAR and sucrose SUC) for up to two flour samples. It identifies the solvent tubes, stores the flour weighing data, injects the solvents, shakes, centrifuges and drains the tubes, and then calculates all the results.d
True Unattended Operation
The SRC-CHOPIN 2 is the only complete solution for the SRC method and is designed for simplicity and complete walk-away operation. Injection, shaking, centrifugation and calculation operations are carried out by the analyzer; the SRC-CHOPIN 2 frees up lab technician time and reduces operator induced errors.
Precise and Reproducible Results
By automating the methods, the SRC-CHOPIN 2 provides more precise and reproducible results. Millers and bakers can now make confident assessments regarding their flour quality and final product requirements. Additionally, the improved data provides a common language across the flour and bakery value chain which establish a basis for commercial transactions.
Ease of Use
Operation of the SRC-CHOPIN 2 requires minimal training and is easily accomplished by any lab technician.They simply need to fill the syringes and the tubes and weigh the samples on the attached balance. The SRC-CHOPIN 2 performs the procedure and automatically calculates the results at the end of the test.