The flour swelling volume reported in mL/g. Using
0.45g flour on a dry weight basis, 12.5 mL water is added and the mixture is well dispersed. The samples are
placed in a hot water bath at 92.5, and are continuously inverted for thirty minutes. A rapid cooling in a ice
water bath followed by 5 minutes in 25 water is used to bring the samples to room temperature. Then the
samples are centrifuged at 1,000g for 15 minutes. The height of the gel is read in mm and reported in mL/g using
the following conversion formula. ((mm*1.52)-0.30mL)/0.45g.
