Sedimentation analysis

Sedimentation Analysis
Sedimentation Analysis

Sedimentation tests are generally the easiest and fastest results among the various test methods used to determine the bread quality of wheat and flour. The values ​​obtained at the end of this analysis provide important information showing the quality and structure of the bread to be made from that wheat flour.

The basis of the sedimentation tests is that the flour grains swell in a solution prepared with flour and lactic acid solution depending on the gluten quality and the amount of these swollen grains precipitated over a period of time. The high quality and quantity of gluten contained in the flour particles shows a slower precipitation, resulting in a high sedimentation value.

Sedimentation analyzes are performed in two ways: normal sedimentation and pending sedimentation.

Briefly, the amount and quality of gluten is determined by sedimentation analysis. These analyzes are also performed to determine the protein amounts of different flours with the same gluten quality.

The sedimentation value of the bread flours is different according to the grinding methods. If sedimentation analysis is to be carried out for flours, wheats should be ground by a standard method.

In laboratories, devices are used to measure many values ​​such as protein, moisture, sedimentation, ash and granule structures and determination of water lifting power of flours in a very short time.

Gluten quality of flours with sedimentation value 36 ml and above is very good. Gluten quality of flours with sedimentation value between 25 and 36 ml is good, gluten quality of flours with sedimentation value between 15 and 24 ml is moderate, and gluten quality of flour with sedimentation value of 15 ml and below is poor.


In the authorized laboratories, sedimentation analyzes are also performed in bread flour. During these tests, the standards issued by local and foreign organizations are complied with.