Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives

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.