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Measuring Oxidative Gelation of Aqueous Flour Suspensions Using the Rapid Visco Analyzer
Author(s) -
Ross Andrew S.,
Bettge Arthur D.,
Kongraksawech Teepakorn,
Engle Douglas A.
Publication year - 2014
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-10-13-0210-n
Subject(s) - chemistry , wheat flour , viscosity , aqueous solution , aqueous suspension , food science , suspension (topology) , rheology , moisture , organic chemistry , materials science , mathematics , homotopy , pure mathematics , composite material
The Rapid Visco Analyzer (RVA) was investigated as a tool to measure oxidative gelation capacity (OGC) of aqueous wheat flour suspensions. One club wheat patent flour was used to determine optimal hydration time, and 33 straight‐grade flours (representing 12 hard and 21 soft varieties) were used to observe varietal differences in OGC. A 33.3% w/w flour–water suspension was tested in the RVA at 30°C and 160 rpm for 1 min to establish the flour–water baseline viscosity, and then 65 μL of 3% H 2 O 2 was added and the viscosity of the suspension measured at 160 rpm for a further 5 min. Flour from the club wheat showed that 20 min of prehydration was needed to observe full OGC potential. For the 33 straight‐grade flours, final RVA water baseline viscosity was correlated with Bostwick Consistometer (BC) flow ( r = −0.93, P ≤ 0.01), and RVA H 2 O 2 peak viscosity was correlated with H 2 O 2 BC flow ( r = –0.81, P ≤ 0.01). The RVA was able to differentiate H 2 O 2 ‐reactive from nonreactive flours. The RVA can observe phenomena not observable with the BC method (e.g., viscosity reduction over time at constant shear rate), which can provide potentially valuable additional information about the nature of OGC in wheat flour suspensions.