Cereal Chem 49:168 - 172.  |  VIEW ARTICLE
Relation of Distilled-Water Retention to Alkaline-Water Retention, Water Absorption, and Baking Properties of Wheat Flours.

W. F. Sollars. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

A water-retention test with distilled water was closely related to the alkaline water-retention test, and the two tests were virtually identical in correlation with baking absorption, farinograph absorption, loaf volume, and cookie diameter of wheat-flour products.