Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives
✍ Scribed by Ravi, R; Manohar, R Sai; Rao, P Haridas
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 118 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
The in¯uence of additives on the pasting characteristics of wheat ¯our was measured using a Rapid Visco Analyser (RVA) by making use of two different quality wheat ¯ours. Incorporation of potassium bromate or ascorbic acid did not in¯uence the pasting characteristics. Reducing agents like L-cysteine hydrochloride however, reduced the peak viscosity from 263 to 255 RVU when 0.060 g kg À1 was added. On the other hand, the reduction in the peak viscosity was 79.03% in weak ¯our having a protein content of 81 g kg À1 and a falling number of 545 s as compared with 49.0% for medium strong ¯our having a protein content 108 g kg À1 and a falling number of 426 s when 1 g kg À1 fungal a-amylase was used. Use of this enzyme reduced the cold paste viscosity, breakdown and total setback value in both the ¯ours but to a greater extent in weak ¯our than in medium strong ¯our. Sodium stearoyl lactylate (SSL) increased the peak viscosity as well as hot paste viscosity in both ¯ours. Emulsi®ers like glyceroyl monostearate (GMS) or surfactants like sodium stearoyl lactylate (SSL) or diacetyl tartaric acid esters of monoglycerides (DATEM) alter the pasting properties of ¯our. Of the surfactants, greater change was observed with SSL followed by GMS and DATEM, of the ¯ours, the weak ¯our responded more than the medium strong ¯our.