To determine the sedimentation value, wheat flour is mixed and shaken in a measuring cylinder with a solution of lactic acid, isopropyl alcohol and a blue colour (bromophenol blue). Following a set time, the gluten separates as sediment and the sedimentation value can be read directly from the measuring cylinder. The higher the gluten content and the better the gluten quality, the higher the sedimentation values.
Table 2.14: Dough and baked goods properties of wheat flour type 550 depending on the sedimentation value
For the determination of the sedimentation value of durum wheat flours and spelt flours, it has been shown that, by using the method according to Zeleny, very low values are frequently obtained. Values which can be differentiated better in the case of spelt flours and durum wheat flours are obtained with the SDS test. In addition to the use of sodium dodecyl sulfate (SDS) instead of isopropyl alcohol, a deviating process with a longer sedimentation time (cf. Login F) is used in comparison to the method according to Zeleny.