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AACC International Approved Methods -AACC Method 61-02.01. Determination of the Pasting Properties of Rice with the Rapid Visco Analyser

AACC International Approved Methods

Rice

AACCI Method 61-02.01
Determination of the Pasting Properties of Rice with the Rapid Visco Analyser

VIEW METHOD

Objective
This method determines the gelatinization and paste viscosity characteristics of milled rice flour using a Rapid Visco Analyser (RVA). These measures, which are predictors of rice cooking and processing properties, are obtained by simultaneously heating and stirring an aqueous suspension of ground rice in a disposable canister placed in the instrument. A precisely controlled heat-hold-cool temperature cycle is used to cause viscosity changes in the paste.