Understand Flour Functionality
• By simultaneously and individually analyzing the main functional flour
components (damaged starch, glutenins, pentosans) that directly influence final
• From breeding to baking, the entire wheat and flour industry and its supply
chain benefit from SRC analysis, using a common language.
Improved Precision and Reproducibility
• The SRC test method is recognized worldwide.* The SRC-CHOPIN machine
identifies the solvent tubes, stores the flour weighing data, injects the solvents,
shakes, centrifuges and drains the tubes, and then calculates all the results.
One drawback of the manual SRC method is that different laboratories can use different equipment
(shaking, centrifuge), thus potentially leading to significant variations in test results. Because of its
fully automated process, the SRC-CHOPIN offers practitioners a precision generally unachievable
using the manual SRC method. Internal repeatability is greatly enhanced, but the biggest benefit is
realized when comparing results from one laboratory to another. Thanks to this new opportunity for
increased accuracy, SRC-CHOPIN results can be used to improve flour quality, and as quality targets
for development of functional, end-use application-specific flour specifications.
The manual SRC method includes many manual operations, some of which (e.g. shaking) have a very
large influence on the results. But thanks to its fully automated procedure, the SRC-CHOPIN not only
provides more accurate data, it also saves time, thus enabling users to test more flour samples per
The SRC-CHOPIN is primarily designed to test simultaneously two flours, each with all four SRC
solvents (water, sucrose, sodium carbonate, and lactic acid). But the system is also perfectly suited
to analyze just a single flour, or eight different flour samples with the same single solvent. The built-in
software enables flexible testing of any possible combination of flour and solvent of interest to the user.
The SRC-CHOPIN is a complete system; it includes a tube-shaking system, a centrifuge, and a tubedraining system. It is equipped with an external balance for weighing both the initial flour sample and
the final wet pellet, in order to calculate the four SRC values and display them as an ordered profile on
the integrated screen. All SRC data can also be transferred to a PC for further manipulations, such as
calculation of a flour’s Gluten Performance Index.
The principle of the SRC method (in accord with AACC Approved Method 56-11) is based on the preferential solvation and swelling of the
three polymeric, network-forming flour components by selected, material-specific solvents. The greater the swelling, and the greater the
resistence of the swollen network to compression by centrifugation, the higher is the solvent retention. The method enables the measurement
of four key quality parameters of flour in one single test:
– Water absorption with the water SRC – Glutenin functionality with the lactic acid SRC
– Pentosan functionality with the sucrose SRC – Damaged starch functionality with the sodium carbonate SRC
These four functional properties are key parameters for the quality control of wheat flour. The SRC-CHOPIN finds its best uses in the
breeding, milling, and baking industries, but can also add value throughout the rest of the wheat and flour supply chain.
A fully automated and simple procedure
User-friendliness and precision
With its built-in touchscreen, the SRC-CHOPIN enables one to conduct the test and obtain the results.
Eight solvent-containing syringes are easily placed in the upper part of the machine, while the centrifuge tubes
containing the flour samples are placed in the lower part. The operator actions are limited to the weighing of the 5.0
gram flour samples. All the later test operations, including calculation of SRC values, are done automatically by the
machine, thus eliminating any risk of human error and improving accuracy of results.
Easy to clean and maintain
All the elements of the SRC-CHOPIN are easily accessible. This makes it extremely easy to clean the unit on a daily
basis and to access it for regular maintenance. All materials used in the construction of the SRC-CHOPIN
have been specially selected for their great sturdiness and their ease of cleaning.
Compact and robust system
With its compact footprint, the SRC-CHOPIN combines in the same unit a tube shaker*, a centrifuge*, and a calculator.
This speci c design requires minimal laboratory work space.
The SRC-CHOPIN can be placed on a standard laboratory table.
The external balance is specifically designed to enable the user to obtain more accurate
An empty centrifuge tube is automatically recognized, thanks to a flashcode, and is then
The operator adds 5.0 grams of the flour sample to each tube.
The weight of “tube+flour” is automatically determined and transferred to the SRC-CHOPIN
device. This serves as the basis for the automated calculation of the SRC value.
Finally, the “tube+gel” is weighed on the same balance, and the SRC result is automatically
Catalogue : PDF