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Harmonized Methods
AACC International Approved Methods -AACC Method 61-01.01. Amylograph Method for Milled Rice

AACC International Approved Methods

Rice

AACCI Method 61-01.01
Amylograph Method for Milled Rice

VIEW METHOD

Objective
This method measures the gelatinization and paste viscosity characteristics of milled rice flour. The amylograph measures and records viscosity changes that occur during heating, holding, and cooling of a starch-containing mixture. Curves obtained with a 10% rice flour slurry help predict rice starch behavior during cooking and processing of rice-based products. Curves of a 20% slurry provide an approximate indication of the gelatinization temperature of the starch, after which the paste viscosity exceeds the measuring ability of the instrument, and the test is terminated.