METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Laboratory Proficiency Program
Harmonized Methods
AACC International Approved Methods -AACC Method 61-04.01. Gelatinization Temperature of Milled Rice Flour

AACC International Approved Methods

Rice

AACCI Method 61-04.01
Gelatinization Temperature of Milled Rice Flour

VIEW METHOD

Objective
Gelatinization temperature (GT) is commonly measured to assess rice cooking and processing potential. Milled rice flour GT has historically been assessed using AACCI Method 61-01.01 Amylograph Method for Milled Rice (20% solids). This method requires a large quantity of sample, which is often not available for those involved in activities such as rice breeding or research. The objective of the current method is to estimate the gelatinization temperature of milled rice flour using a small quantity of sample with the Rapid Visco Analyser (RVA).