GB/T 35866-2018

This standard specifies the method for determining the solvent retention capacity (SRC) of wheat flour, measuring how much solvent (e.g., water, lactic acid, sodium carbonate, or sucrose) is retained by the flour after centrifugation. It is applied in the grain and oil inspection industry to evaluate wheat flour quality, particularly for assessing protein quality, starch damage, and end-use performance in products like bread, noodles, and pastries. The test is used by flour mills, food manufacturers, and quality control laboratories to predict dough behavior and optimize flour selection for specific baking or processing applications.