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Macquarie Park, Australia

Elliott B.,Perten Instruments of Australia Pty. Ltd.
Cereal Foods World | Year: 2010

Standard low-energy dough rheology methods have limited relevance to the very strong wheats and high-energy input processes now used for breadmaking. New high-speed tests have been developed to better mimic the variety of final product processing conditions encountered in the bakery and better predict final product and processing characteristics. Low-water-addition tests have also been developed that are relevant to pasta and noodle manufacturing. © 2010 AACC International, Inc. Source


Dang J.M.C.,Perten Instruments of Australia Pty. Ltd. | Bason M.L.,Perten Instruments of Australia Pty. Ltd.
Cereal Foods World | Year: 2014

Gelatinization temperature (GT) is commonly measured to assess the cooking and processing quality of rice. Traditional methods of estimating the GT of rice using the amylograph and differential scanning calorimetry (DSC) are time-consuming and, in the case of the amylograph, require large quantities of samples, which is not well suited to rice breeder requirements. The Rapid Visco Analyser (RVA) is commonly used in laboratories to measure the pasting properties of rice and provides the advantages of speed, ease of use, and small sample size requirements. A collaborative study was conducted by the AACC International Rice Milling and Quality Technical Committee to assess a new method for determining the GT of milled rice flour using the RVA. Twelve laboratories analyzed three rice flour samples to evaluate the performance of the method. Within-laboratory repeatability (Sr) values were ≥0.15 degrees Celsius for the method and between-laboratory reproducibility (S R) values were ≥0.25 degrees Celsius. RVA GT results were similar to but more precise than those obtained from parallel testing using the amylograph and DSC. The RVA method showed good precision for use in determining the GT of milled rice flour. © 2014 AACC International, Inc. Source


Dang J.M.C.,Perten Instruments of Australia Pty. Ltd. | Bason M.L.,Perten Instruments of Australia Pty. Ltd.
Cereal Foods World | Year: 2013

Traditional flour mixing-quality tests were introduced during the early 20th century to suit the flours and processing conditions prevalent at the time. As a result, these tests do not emulate the high rates of mechanical energy addition now commonly used in the dough mixers that are integral in modern rapid bake systems. A new method is needed that can better emulate these higher work rates to measure the processing potential of a flour. This report summarizes the results of a collaborative study conducted by the AACC International Physical Testing Methods Committee on the repeatability and reproducibility of a new method using high-energy mixing on a doughLAB to determine the mixing properties of doughs. Twelve laboratories analyzed seven wheat flour samples, including one blind duplicate, with a range of mixing properties to evaluate the performance of the method. Using a 300 g mixing bowl, repeatability relative standard deviation (RSDr) and reproducibility (RSDR) were <0.3 and 1.5% for water absorption, 2.2 and 6.4% for dough development time, 3.4 and 7.6% for stability, 4.0 and 10.8% for softening, and 2.4 and 7.3% for energy at peak, respectively. Four of the laboratories also tested the samples using a 50 g mixing bowl. Sample results and trends between the two mixing bowls were similar. Using a faster mixing speed, results were obtained more quickly and with improved resolution of peak consistency. Overall the method showed acceptable precision for use in determining the mixing properties of flours used in modern rapid bake systems. © 2013 AACC International, Inc. Source

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