[24.] Shuey WC and KH Tipples The Amylograph
Farinogragh and amylograph
measurements were carried out according to AACC 54-21 and 54-10 methods, respectively, using Barbender instruments (C.W.
study of emulsifiers and hydrocolloids blended flours.
Keywords: Wheat varieties; Physico-chemical; Inframatic grain analyser; Amylograph
Rheological characteristics: Rheological characteristics like firmness, rupture strength, and elasticity were measured on starch gels prepared through micro-visco- amylograph
which were poured in 3.5 cm internal diameter plastic bowls, covered with parafilm, and stored in refrigerator.
In the baking industry, many rheological instruments have been developed to characterize the viscoelasticity properties of dough and further to predict the quality of the final products (e.g., Alveograph, Consistograph, Amylograph
, Extensigraph, Farinograph, Mixograph, Maturograph).
The gelatinization profiles of the four flours (10% concentration paste) were evaluated using the Brabender Amylograph
, according to method 76-10 in AACC (2000).
AC Andrew (406.7 B.U.) had a low amylograph
peak viscosity (expressed in Brabender units) compared to AC Reed (493.3 B.U.), AC Phil (AC 488.3 B.U.), and AC Nanda (995.0 B.U.).
The pasting characteristics were determined using a modified method of the Brabender Amylograph
procedure known as the Rapid Visco-Analyser (RVA).
The rheological properties of pregelatinized cassava flours were evaluated following the Brabender Amylograph
and Farinograph recommended procedures (Merca and Juliano, 1981; AACC, 2000), modifying the sample weight: 40g (14% moisture basis in 500ml total suspension) and 150g (14% moisture basis) were used for amylograms and farinograms, respectively.
peak viscosity (expressed in Brabender units) for AC Meena (730.0 B.U.) was higher than that for AC Reed and AC Phil (493.3 and 488.3 B.U., respectively) and lower than that for AC Nanda (995.0 B.U.).