A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all chemical constituents and paying attention to their effects in determining water absorption is crucial for reliable evaluation of the flour bread-making properties and its bread-making performance. In this study, a new standard water...