Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat
ABSTRACT The use of the Rapid Visco Analyser (RVA) for application in the screening of wheat breeding lines for starch quality and potential noodle quality has been limited by relatively low sample throughput. Current methods generally enable only 20–30 samples to be tested each day. This study soug...
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| Veröffentlicht in: | Cereal chemistry 2002-07, Vol.79 (4), p.596-599 |
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| creator | Crosbie, G. B. Chiu, P. C. Ross, A. S. |
| description | ABSTRACT
The use of the Rapid Visco Analyser (RVA) for application in the screening of wheat breeding lines for starch quality and potential noodle quality has been limited by relatively low sample throughput. Current methods generally enable only 20–30 samples to be tested each day. This study sought to develop a more rapid time‐temperature profile that could be applied to whole meal samples. A profile that involved a total analysis time of 7.5 min/sample gave measurements of peak viscosity (PV) and breakdown (BD) on whole meal that were highly correlated with corresponding measurements obtained using a more conventional profile that had been applied to low‐extraction flours. BD and PV were also highly correlated with the total texture score of ramen (Chinese‐style alkaline noodles as manufactured in Japan), but only when 1 mM AgNO3 was used to eliminate the effects of α‐amylase. |
| doi_str_mv | 10.1094/CCHEM.2002.79.4.596 |
| format | Article |
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The use of the Rapid Visco Analyser (RVA) for application in the screening of wheat breeding lines for starch quality and potential noodle quality has been limited by relatively low sample throughput. Current methods generally enable only 20–30 samples to be tested each day. This study sought to develop a more rapid time‐temperature profile that could be applied to whole meal samples. A profile that involved a total analysis time of 7.5 min/sample gave measurements of peak viscosity (PV) and breakdown (BD) on whole meal that were highly correlated with corresponding measurements obtained using a more conventional profile that had been applied to low‐extraction flours. BD and PV were also highly correlated with the total texture score of ramen (Chinese‐style alkaline noodles as manufactured in Japan), but only when 1 mM AgNO3 was used to eliminate the effects of α‐amylase.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CCHEM.2002.79.4.596</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology</subject><ispartof>Cereal chemistry, 2002-07, Vol.79 (4), p.596-599</ispartof><rights>AACC International</rights><rights>2002 INIST-CNRS</rights><rights>Copyright American Association of Cereal Chemists Jul/Aug 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3546-ab63a86d067275eecb9ad134c354cbca39f3727c2ad5735c916e86ed33a876953</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1094%2FCCHEM.2002.79.4.596$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1094%2FCCHEM.2002.79.4.596$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27915,27916,45565,45566</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13795054$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Crosbie, G. B.</creatorcontrib><creatorcontrib>Chiu, P. C.</creatorcontrib><creatorcontrib>Ross, A. S.</creatorcontrib><title>Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat</title><title>Cereal chemistry</title><description>ABSTRACT
The use of the Rapid Visco Analyser (RVA) for application in the screening of wheat breeding lines for starch quality and potential noodle quality has been limited by relatively low sample throughput. Current methods generally enable only 20–30 samples to be tested each day. This study sought to develop a more rapid time‐temperature profile that could be applied to whole meal samples. A profile that involved a total analysis time of 7.5 min/sample gave measurements of peak viscosity (PV) and breakdown (BD) on whole meal that were highly correlated with corresponding measurements obtained using a more conventional profile that had been applied to low‐extraction flours. 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The use of the Rapid Visco Analyser (RVA) for application in the screening of wheat breeding lines for starch quality and potential noodle quality has been limited by relatively low sample throughput. Current methods generally enable only 20–30 samples to be tested each day. This study sought to develop a more rapid time‐temperature profile that could be applied to whole meal samples. A profile that involved a total analysis time of 7.5 min/sample gave measurements of peak viscosity (PV) and breakdown (BD) on whole meal that were highly correlated with corresponding measurements obtained using a more conventional profile that had been applied to low‐extraction flours. BD and PV were also highly correlated with the total texture score of ramen (Chinese‐style alkaline noodles as manufactured in Japan), but only when 1 mM AgNO3 was used to eliminate the effects of α‐amylase.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CCHEM.2002.79.4.596</doi><tpages>4</tpages></addata></record> |
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| source | Wiley-Blackwell Journals |
| subjects | Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology |
| title | Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat |
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