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
Check Sample Program
Harmonized Methods
AACC International Approved Methods -AACC Method 76-22.01. Pasting Properties of Oat--Rapid Viscosity Analysis

AACC International Approved Methods

Starch

AACCI Method 76-22.01
Pasting Properties of Oat—Rapid Viscosity Analysis

VIEW METHOD | VIEW VIDEO ENHANCEMENT

Objective
This is a method to determine the paste viscosity characteristics of milled oat flour and wholemeal flour. These characteristics, which are predictors of oat processing properties, are obtained by simultaneously heating and stirring an aqueous suspension of ground oat flour or wholemeal in a disposable canister placed in a Rapid Visco Analyser. A precisely controlled heat-hold temperature profile is used to cause viscosity changes in the mixture.