Rapid Visco Analyser for Wheat Flour Quality

Scope

  • Assess gluten quality in wheat flour
  • Quality control

Rapid Visco Analyzer

The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with elevated temperature and variable shear profiles augmented for testing viscous properties.

The instrument contains international standard methods as well as being dynamic enough for tailor-made customer profiles. Through a combination of precision, flexibility, speed and automation, the RVA is a novel tool for product development, quality assurance and quality and process control.

Rapid Visco Analyser for Wheat Flour Quality

Image Credit: PerkinElmer Food Safety and Quality

Description

Between samples, wheat flour quality can greatly vary. Its suitability largely determines the quality of the gluten protein in wheat flour for use in several products, including pan breads, cakes, pastries, flat breads and alkaline noodles; each application of wheat flour necessitates a different quality.

For instance, for commercially produced pan breads, strong wheat flour is preferred due to its good mixing tolerance and excellent baking qualities.  

Differences between soft and hard wheat flours. The soft flour produces the highest viscosity and a second peak later during cooling.

Figure 1. Differences between soft and hard wheat flours. The soft flour produces the highest viscosity and a second peak later during cooling. Image Credit: PerkinElmer Food Safety and Quality

Method

Thirty-minute pasting profile.

Sample Preparation

3.00 g flour (12% mb) and 3.5 g ethanol (98%). Stir until all lumps are eliminated. Add 20.0g of distilled water (total amount of water, ethanol, + flour is 26.5 g). Insert rubber stopper and vigorously shake to disperse the mixture.

Profile

Table 1. Source: PerkinElmer Food Safety and Quality

Time Type Value
00:00:00 Temp 50°C
00:00:00 Speed 960 rpm
00:00:30 Speed 160 rpm
00:02:00 Temp 50°C
00:06:30 Temp 85°C
00:08:30 Temp 85°C
00:24:00 Temp 20°C
00:30:00 End
Idle Temperature: 50 ± 1°C
Time Between Readings: 4 s

 

Measure

Table 2. Source: PerkinElmer Food Safety and Quality

. .
P1V: Peak 1 viscosity (cP) P2V: Peak 2 viscosity (cP)
P1T: Peak 1 temperature (°C) P2T: Peak 2 temperature (°C)
T1V: Trough 1 viscosity (cP) T2V: Trough 2 viscosity (cP)
T1T: Trough 1 temperature (°C) T2T: Trough 2 temperature (°C)
FV: Final viscosity (cP)  

 

The RVA Wheat Flour Ethanol Index is signified by the viscosity of the second peak.

This information has been sourced, reviewed and adapted from materials provided by PerkinElmer Food Safety and Quality.

For more information on this source, please visit PerkinElmer Food Safety and Quality.

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