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RVA Pasting Properties of Australian Wheat Starches
Author(s) -
Yun SokHon,
Quail Ken
Publication year - 1999
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199909)51:8/9<274::aid-star274>3.0.co;2-j
Subject(s) - viscosity , starch , wheat flour , food science , starch gelatinization , materials science , chemistry , composite material
Viscosity properties of wheat starch and flour measured by the Rapid Visco Analyser (RVA) were characterised by RVA running conditions and varietal difference. RVAvariables including starting temperature of measurement, heating rate and final cooling temperature were found to be the most important factors determining RVA viscosity properties. Starting temperature mostly affected peak time, peak viscosity, breakdown and setback viscosity for starch, and peak time and breakdown for flour. Heating rate influenced peak time, peak viscosity, holding strength and final viscosity for starch, and peak time, peak viscosity, breakdown and holding strength for flour. Setback viscosity for starch and flour was determined by final cooling temperature. Discrimination of wheat varieties was greatest with the following RVArunning profile: starting temperature of 50°C, heating rate of 20°C/min and final cooling temperature for both starch and flour of 43°C. This profile also showed clear classification of wheat varieties tested and accordingly good prediction for softness of cooked white salted noodles.