![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives
Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (1999) Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives. Journal of the Science of Food and Agriculture, 79. pp. 1571-1576.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
J_Sci_Food_Agric_79_1571-1576_(1999).pdf Restricted to Registered users only Download (121kB) |
Abstract
The influence of additives on the pasting characteristics of wheat flour was measured using a Rapid Visco Analyser (RVA) by making use of two different quality wheat flours. Incorporation of potassiumbromate or ascorbic acid did not inØuence the pasting characteristics. Reducing agents like L-cysteine hydrochloride however, reduced the peak viscosity from 263 to 255 RVU when 0.060gkg-1 was added. On the other hand, the reduction in the peak viscosity was 79.03% in weak flour having a protein content of 81gkgˇ1 and a falling number of 545s as compared with 49.0% for medium strong flour having a protein content 108gkg-1 and a falling number of 426s when 1gkg-1 fungal a-amylase was used. Use of this enzyme reduced the cold paste viscosity, breakdown and total setback value in both the flours but to a greater extent in weak flour than in medium strong flour. Sodium stearoyl lactylate (SSL) increased the peak viscosity as well as hot paste viscosity in both flours. Emulsifiers like glyceroyl monostearate (GMS) or surfactants like sodium stearoyl lactylate (SSL) or diacetyl tartaric acid esters of monoglycerides (DATEM) alter the pasting properties of flour. Of the surfactants, greater change was observed with SSL followed by GMS and DATEM, of the flours, the weak flour responded more than the medium strong flour.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | additives; pasting characteristics; RVA |
| Subjects: | 600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Fermentation Technology and Bioengineering Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Jun 2008 04:02 |
| Last Modified: | 01 Jul 2015 11:14 |
| URI: | http://ir.cftri.res.in/id/eprint/1757 |
Actions (login required)
 |
View Item |