Variability of wheat and other cereal water extract viscosity. 1 - Improvements in measuring viscosity

✍ Scribed by Grosjean, Fran�ois; Saulnier, Luc; Maupetit, Pierre; Beaux, Marie France; Flatres, Marie Claire; Magnin, Michel; Le Pavec, Patrick; Victoire, Charles

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 158 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199901)79:1<116::aid-jsfa202>3.0.co;2-h

✦ Synopsis

Experiments were carried out to improve the measurement of the viscosity of cereal water extracts. Water extract viscosity (WEV) appeared to be related to the particle size of the meals obtained after grinding. With ball-mills, viscosity was higher than with rotating-mills and also depended on grinding conditions such as quantity of grains, volume of the pot, number of balls and time of grinding. With rotating-mills ütted with a 0.5 mm screen, viscosity was quite constant whatever the type of mill was used. It also appeared that WEV decreased with time after ültration and temperature of storing extracts, but temperature during extraction had no eþ ect on wheat WEV. These results allowed a standard protocol for measuring wheat WEV to be deüned.