Researchers developed a quick and efficient method to predict how much water wheat flour can absorb. By using the GlutoPeak instrument, they found a strong relationship between the maximum torque and water absorption of 83 flour samples. This method only requires a small amount of flour and takes less than 10 minutes per test. The results show that the GlutoPeak test can accurately predict water absorption, regardless of the type of mill used to prepare the flour. Additionally, the GlutoPeak test is not affected by dough strength, making it a reliable tool for predicting water absorption in wheat flour.