Sedimentation Content
Swelling capacity and quality
This determination gives information on the swelling capacity and thus quality of the protein contained in the wheat. In this test, we place flour in a lactic acid solution, and after specified shaking movements, let it rests in a glass tube for 5 minutes.
The gluten swells up and the swelling value is read on the glass tube in millilitres.
The higher the so-called sedimentation value, the better the basic quality of the wheat.
For the miller, the following applies: “Better to have somewhat less protein or gluten than more sediment, than the opposite.”
The average sedimentation value is between 30 to 50 mL, depending on the type of grain.
