Cereal Chem 55:96 - 101.  |  VIEW ARTICLE
An Ultracentrifuge Flour Absorption Method.

K. R. Preston and K. H. Tipples. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

An ultracentrifuge absorption technique is described which allows the rapid determination of water absorption with small quantities of flour. Results obtained with 28 flours showed high correlations between ultracentrifuge absorption and farinograph absorption, starch damage and protein content. These results indicate that the method may be useful in predicting water absorption where limited quantities of material are available and as a general method of studying factors that contribute to water absorption.