Zeleny index [Wheat Flour]
The sedimentation value according to Zeleny (Zeleny value) describes the degree of sedimentation of flour suspended in a lactic acid solution during a standard time interval and this is taken as a measure of the baking quality. Swelling of the gluten fraction of flour in lactic acid solution affects the rate of sedimentation of a flour suspension. Both a higher gluten content and a better gluten quality give rise to slower sedimentation and higher Zeleny test values. The sedimentation value of flour depends on the wheat protein composition and is mostly correlated to the protein content, the wheat hardness, and the volume of pan and hearth loaves. Wheat with a Zeleny volume (ml) of between 22 and 30 is acceptable for EC wheat but does require a machinability test. Wheat with a Zeleny volume (ml) of 30 or over does not require a machinability test.
The sedimentation value according to Zeleny (Zeleny value) describes the degree of sedimentation of flour suspended in a lactic acid solution during a standard time interval and this is taken as a measure of the baking quality. Swelling of the gluten fraction of flour in lactic acid solution affects the rate of sedimentation of a flour suspension. Both a higher gluten content and a better gluten quality give rise to slower sedimentation and higher Zeleny test values. The sedimentation value of flour depends on the wheat protein composition and is mostly correlated to the protein content, the wheat hardness, and the volume of pan and hearth loaves.
Wheat with a Zeleny volume (ml) of between 22 and 30 is acceptable for EC wheat but does require a machinability test. Wheat with a Zeleny volume (ml) of 30 or over does not require a machinability test.