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AACC International Approved Methods - AACC Method 76-21.01. General Pasting Method for Wheat or Rye Flour or Starch Using the Rapid Visco Analyser

AACC International Approved Methods

Starch

AACCI Method 76-21.01
General Pasting Method for Wheat or Rye Flour or Starch Using the Rapid Visco Analyser

VIEW METHOD

Objective
The objective of this method is to prepare a complete pasting curve, including initial pasting, maximum viscosity, breakdown, and setback, during heating in excess water. The method relies upon the change in rotary viscosity that occurs when starch granules hydrate, swell, and ultimately disintegrate, followed by possible realignment of the starch molecules during cooling. In addition to inherent paste viscosity, the method monitors the liquefying action of alpha-amylase, which may be present as an intentional additive or as a result of sprout damage. Maximum viscosity before the onset of cooling (peak viscosity), time to peak viscosity, minimum viscosity after peak, and final viscosity provide indications of the pasting properties of the sample and hence its processing value for baking and other purposes. This method is applicable to cereal flours and pure starches.