SRC stands for Solvent Retention Capacity. The SRC method is based on the preferential solvation and swelling of the three polymeric, network-forming flour components (glutenins, damaged starch and pentosans) when brought into contact with particular solvents (respectively lactic acid, sodium carbonate, sucrose, and distilled water for the water absorption value). These solvents are used to measure and predict the functional contribution of each of the polymers constituting the flour [Kweon, Slade & Levine, 2011]. SRC method has been globally recognized and standardized (AACC 56-11.02) since 1999. From breeding to baking industries, the whole chain of grain processing benefits from SRC to communicate the quality of wheat and flour.