Sedimentation Test

Some analyzes are carried out to determine the quality of the flour types used in pastries. One of these is the Delayed Sediment Determination, which is performed to detect gluten content. Analysis is performed by mixing and shaking the sample flour with lactic acid, isopropyl alcohol and bromophenol blue.

According to the Delayed Sediment results, the higher the gluten content of the sample, the higher its quality is considered. A special device is used to determine the sedimentation values of various wheat flours. According to sedimentation results, flours can be evaluated as follows.

Sedimentation value
- 30 – 35, low water absorption, poor processability, low fermentation tolerance
- 35 – 45, normal water absorption, good processability and fermentation tolerance
- 45 – 55, high water absorption, dry elastic dough and high fermentation tolerance