Perten’s rheology analyzers

Perten’s Rheology analyzers

Compositional & Functional

Functional

doughLAB/mdL Falling Number®

Glutomatic RVA

SKCS Texture Analyzers

Volume Analyzers

Perten's Rheology Analysers - RVA 2 31/01/2017

Functional

RVA doughLAB/mdL

Starch behaviour Protein behaviour

Liquid dough Bread, pasta dough

0

100

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0 5 10 15 20 25time (min)

torq

ue

(F

U)


Rapid Visco Analyser

• Rapid heating & cooling rotational viscometer

• Determines starch pasting properties

• Temperature control/Shear control

• Viscosity measurement – mPa.s


Hardware - RVA

• Sample can & paddle

• Drive motor & coupling

• Copper block

–Hydraulics

–Heating

–Cooling • PCB


• Gelatinization – Loss of crystalline order in

starch lamellae

• Pasting – Swelling, leaching of AM,

polymer alignment

• Retrogradation – Network formation

– Amylose, amylopectin

Starch cooking in excess of water


RVA Method

Materials and Methods Perten's Rheology Analysers - RVA 7 31/01/2017

What it measures

• Pastes of plant polymers and associated enzymes

• Starch and starchy products eg. grains, flour

– Food (thickener, binder, stabilizer)

– Industrial (paper, adhesives, textiles)

– Alpha-amylase (sprouting, malting, fungal) • Protein

–Dairy, soy, gluten, gelatine

–Protease, Transglutaminase • Gum

–Carrageenans, Xanthan, Pectin, Arabinoxylan

–Xylanase


What is important to measure with the RVA?

Flour milling & Baking

Ingredients performances

• Screen incoming ingredients − Eliminates downstream waste, texture problems

• Multi-component dry mixes: used in baking, extruded foods, stabilisers, etc. − The RVA measures the performance of isolated components, plus

the dry mix as a whole.

− Deviations in mix composition cause deviations from control in the RVA’s performance curve. o Are the deviations characteristic to each variation in composition?

o Does it matter how each variation is affecting the curve?

31/01/2017 Perten's Rheology Analysers - RVA 9

RVA Benefits

• The RVA measures ingredients performances

− Quickly

− Accurately/Repeatably

− Cleanly, with a minimum of operator input


Raw Material Characterisation

• Simplest and most common application

−Screening for sprout damage , low viscosity

and other out-of-specification results

−Wheat flour, rice, corn, barley etc.

−Native and modified starches

−Premixes and blends

• Product quality = ingredients x process interaction

• RVA results are formula dependent

0 1 2 3 4

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y (

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U)

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mp

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SN = 127

SN = 88

SN = 22

Wheat Stirring Number


Raw Material Tests: Grain soundness

• Stirring Number, 3 min

• AACC Method 22-08

• Alpha-amylase from sprout

• Wheat, malting barley, rye

Newport Scientific Pty Ltd00

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1600

2400

3200

0.000.00 0.80 1.60 2.40

Time mins

Vis

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ty c

P

s n = 6 5 0 .0 0

s n = 1 1 4 6 .0 0

s n = 1 6 4 7 .0 0

s n = 5 4 6 .0 0

s n = 7 9 2 .0 0

s n = 1 0 3 1 .0 0

F N 1 4 9

F N 1 7 2

F N 1 7 5

F N 2 1 2

F N 2 3 7

F N 3 6 3

WHEAT MEAL HAGBERG TEST


Wheat Characterisation Grain soundness

Tests with distilled water Tests with AgNO³ 2 mM

Lenartz J., Massaux C., Sinnaeve G., Sindic. M., Bodson B., Falisse A., Deroanne C. and Dardenne P. (2004). nfluence of the a-amylase activity and the intrinsic starch characteristics on the pasting properties of wheat whole meal. Poster presented at the 12 th ICC Cereal & Bread Congress, UCST 2004, 23-26 May 2004, Harrogate, UK.


Raw Material Tests: Flour Quality

• AACC 76-21

• 13 minutes pasting

• Bread, cake, cookie & noodle flours

• Measure sprouting, pasting potential, heat treatment

Newport Scientific Pty Ltd0

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Time mins

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Flour samples


Wheat flours characteristics


Reference

Other flours

Bio

Effect of Formulation: Malt Amylase Addition

• AACC 22-08

• 3 minute SN test

• Bread flour premixes

0 1 2 3 4Time (min)

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sity (

cP

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mp

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ture

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0.0%0.1%

0.2%0.5%1.0%1.5%

Maltaddition


Corn

• Hard & Soft types

−Hydration rate & processing quality

−RVA test more sensitive than density/flotation tests

−High solids, slow temperature ramp

• Masa, tortilla, corn chips

Profiles for corn hardness

a) Hard corn

50oC @ 0’0”

960 rpm @ 0’0”

160 rpm @ 0’10”

50oC @ 1’00”

95oC @ 20’0”

end @ 25’0”

28.0g aqueous slurry with

18% wholemeal dwb

b) Soft corn

50oC @ 0’0”

960 rpm @ 0’0”

160 rpm @ 0’10”

50oC @ 2’0”

95oC @ 6’30”

95oC @ 11’00”

50oC @ 15’0”

end @ 17’30”

28.0g aqueous slurry with

18% wholemeal dwb

RVA for cookie, cake and noodle flours

Newport Scientific Pty Ltd

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Time mins

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s-apw

esapw

ah-13

Graphical Analysis Results - 19990806

Starch pasting characteristics of flour are key to its suitability for cookies, crackers and noodles

The RVA clearly distinguishes flours with different starch properties

Verify flour quality prior to load-out with a simple test

Standard starch pasting methods: AACCI 76-21.02, ICC 162


Peak Viscosity using the RVA

The RVA readily measures peak viscosity. – Faster, Cleaner and Easier to use.

Viscograph peak viscosity

is a common flour measurement


Indicadores en cereales y productos a base de cereales

Camino M Mancebo, Cristina Merino, Mario M Martínez, Manuel Gomez (2015). Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. Journal of Food Science and Technology.

Arroz

Trigo

Maíz

Optimización de mezclas de almidones para calidad de panes sin gluten


Indicadores en cereales y productos a base de cereales

Gelatinización en el momento adecuado

Calidad de harina para elaboración de bizcochos

Meera Kweon, Louise Slade, Harry Levine and Edward Souza (2010). Application of RVA and Time-Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle-Size Reduction of Flour on Cake-Baking Functionality. Cereal Chemistry.

3g de harina en 25mL agua

3g de harina en 25mL 50% sacarosa

Efecto del azúcar • Retardo de la onset starch pasting y gelatinización (Efecto antiplastificante del azúcar) • No hay breakdown

Retardo en el inicio de la viscosidad Tiempo insuficiente para la rotura del gránulo

Cloración: • Aceleración de la onset starch pasting • Aumento de la PV y FV

Correlación entre el comportamiento de la harina en el RVA en solución al

50% sacarosa y el producto final


Effect of Treatment: Heat Treated flours

• Chlorine replacement for high-ratio cake flour - mild heat treatment

• Gluten & amylase denaturation (strong heat treatment)

• Std 13 minute test

• Increase peak viscosity

• Lower pasting temperature

Newport Scientific Pty Ltd

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50005000

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Time mins

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Heat Treated Flour


• Tratamientos físicos

−Annealing

Análisis de harinas/almidones modificados

Heidi Jacobs, Relinde C. Eerlingen and Jan A. Delcour (1996). Factors Affecting the Visco-Amylograph and Rapid Visco-Analyzer Evaluation of the Impact of Annealing on Starch Pasting Properties (Starch-Starke)

Annealing • Suspensión de almidón (sólidos :

agua 1:2 (p/p)) • Recocido en un contenedor sellado

durante 24h en baño de agua a 50ºC.


Interacciones del almidón con diferentes ingredientes

Hydrocolloids

Mario M. Martínez, Ana K. Macias, Mayara L. Belorio, Manuel Gomez (2014). Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels. Food Hydrocolloids.

0,25g Hidrocoloide 3,5g harina 25g de agua


Bake Mix Performance

• After evaluating flour quality, use the RVA to control for variations in mixing.

−Omitted components

−Components added twice, etc.

−Homogeneity problems

Cream Cake Mix with 2x baking powder


• RVA can reproducibly detect the difference between modified sample mixes and correct mix.

• The RVA is a more sensitive tool than test baking.

Bake Mix Performance

Cake Mix with 2x and 0.5x sugar ”A Comparison of RVA Starch Pasting Curves and Test Baking for Under- and Overdosed Dry Baked Mixes”, Cereal Foods World, Jan-Feb 2016, Vol 61, No.1


Effect of Formulation

• Sugars: Delay starch swelling

• Salts: affect gel temp, viscosity

• Lipids: complex with amylose, affect gel temp & viscosity, Characteristic “bump”

• Non Starchy Polysaccharides - Gums & Batters


Cake batters

• Cake batters heat and set at a critical temperature.

• The presence of sugar delays gelatinisation (to a higher temperature),

• so fine-ground flour or other treatments (heat, steam) are required where chlorination is not used in high-ratio sugar:flour mixes.

• The RVA controls the rate of heating of the sample, so it is easy to measure swelling temperature as well as peak viscosity, both being important in setting of the cake


Existing and Emerging RVA Applications

• Gluten-free, Pulse Ingredients, Sprouted Grains, Barley Malt,

• Dairy Powders, Stabilizers, Dry Mixes (Extrusion and Baking),

• Starch, Rice (esp. Broken Rice Flour), Replacing Test Bakes.


Multivariate Analysis of RVA Spectra to Predict Viscograph Flour Results

Jennifer M.C. Dang1, Yejia Wei2 and Mark L. Bason3

1Perten Instruments Australia, Macquarie Park 2113, Australia 2Perten Instruments China, Beijing 100055, China

3Perten Instruments AB, Hägersten SE-12609, Sweden

Objective

• Investigate the potential of using multivariate analyses of the whole RVA pasting curve to better predict Viscograph results for wheat flour

−Compare univariate with multivariate fits

−Develop predictive models

Introduction Perten's Rheology Analysers - RVA 31 31/01/2017

Materials and Methods

• 47 Chinese noodle wheat flours

• Viscograph test

−Based on e.g. AACCI 22-10.01, 61-01.01

−80 g flour + 450 mL buffer

−30/95/50 ‘C Profile, 45 (heat only) or 90 min (with cooling)

−Key results o Peak viscosity

o Pasting temp, peak time, breakdown, hold, setback, final viscosity

• RVA test

−Based on e.g. AACCI 76-21.01, 61-02.01

−4.4 g + 25 mL water

−50/95/50 ‘C ‘noodle’ profile, 20 minute

−Key results o Peak etc. as above

Materials and Methods Perten's Rheology Analysers - RVA 32 31/01/2017

PLS Modelling – Peak Viscosity

−Viscograph peak viscosity is the most important value to predict

−5 factors explained 97% Cal & 95% Val variation

oComparted to 92% by univariate regression

−Response most affected by early hydration (NSPs?), peak & final viscosities (factor 1 = 84%)

Results and Discussion Perten's Rheology Analysers - RVA 33 31/01/2017

RVA Methods and Resources

Perten Instruments of Australia

Approved Methods

• General pasting − AACCI 76-21, ICC 162, China FPS LS/T 6101-2002, GB/T 24853-2010

• Stirring Number − AACCI 22-08, ICC 161, RACI 05-05, ASBC Barley-12

• Rice pasting − AACCI 61-02, RACI 06-05, GB/T 24852-2010

• Rice gelatinisation temperature − AACCI 61-04

• Oat pasting − AACCI 76-22

• Brewing − Mebak II 2.7

• Heat damage in flour − FTWG 23

• β-glucan in cereal products − AACCI 32-24.01


Perten Methods

1. General Pasting

2. Stirring Number

3. Malt Flour

4. Fungal Amylase

5. Wheat and Rye Flour

6. Corn Starch

7. Potato Starch

8. Acid Modified Starch

9. X-linked/Substituted Starch

10. Rice(Rapid)

11. Durum

12. Asian Noodle

13. Extrusion

14. Barley Storage

15. Malting Barley

16. Kilned Malt

17. Brewing Adjuncts

18. Soup

19. Cellulase

20. Custard Powder

21. Wheat Gluten (Acid)

22. Japanese Rice

23. Sweet Potato Starch

24. Wheat Flour (Ethanol)

25. Wheat Gluten (Ethanol)

26. Skim Milk Powder

27. Whey Protein Conc.

28. Joint cement

29. Rennet Caseinate

30. Cheese melt

31. Solvent retention

32. Pasta

33. Flour heat treatment

34. Cake mix

35. Xanthan hydration

36. Fermentable starch EtOH

37. Fermentation quality

38. Mash viscosity

39. Distillery process

40. Insect protease

41. Gum gelling

42. Pregelatinised starch

43. Rice gel temperature

Staley ST01 – ST06

... and growing


Resources and Sales Tools

• RVA Handbook

• Approved methods

• Support Web

− Instruction video

−Brochures

−Application & method flyers

• Software

−TCW, SMST, Caltool (service)

• Application team & labs

−AQ Form

−Publications

−Method development

−Customer support


RVA Advantages

• User friendly – people like using it

• Measure ingredients performances

• Rapid

• Small samples

• Flexible setup, automated operation

• Approved methods

The RVA

• is useful for characterisation of the functionality of starch and starchy products through a cooking cycle

• Measures quality of raw material, component effects, treatment and process effects, and final product quality

• Used in Starch, Grains, Baking, Brewing, Food and related industries…


Conclusions

• Innovative and state-of-the-art hardware and software

• Providing many advantages

− Easy to use

− Fast tests

− Small sample size

− Precise and repeatable results

− Flexible test routines

− Traceable

− Robust

− Applications in software, RVA Handbook and library of publications


The RVA is UNIQUE


Questions


Thank you!


Date post:	13-Apr-2017
Category:	Technology
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