Perten’s rheology analyzers

Perten’s Rheology analyzers
Compositional & Functional

Functional
doughLAB/mdL Falling
Number®
Glutomatic RVA
SKCSTexture
Analyzers
Volume
Analyzers
Perten's Rheology Analysers - RVA 231/01/2017

Functional
RVA doughLAB/mdL
Starch behaviour Protein behaviour
Liquid dough Bread, pasta dough
0
100
200
300
400
500
600
0 5 10 15 20 25
time (min)torque(FU)

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 731/01/2017

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
Time (min)
0
100
200
300
Viscosity(RVU)
0
20
40
60
80
100
Temperature(C)
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 PtyLtd
00
800
1600
2400
3200
0.000.00 0.80 1.60 2.40
Time mins
ViscositycP
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
FN 1 4 9
FN 1 7 2
FN 1 7 5
FN 2 1 2
FN 2 3 7
FN 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
800
1600
2400
3200
30
60
90
120
00 3 6 9 12 1515
Time mins
ViscositycP
Temp'C
4
1
13
11
5
14
12
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 4
Time (min)
0
2000
4000
Viscosity(cP)
0
20
40
60
80
100
Temperature(
o
C)
(Temperature)
0.0%
0.1%
0.2%
0.5%
1.0%
1.5%
Malt
addition

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
0
500
1000
1500
2000
00 4 8 12 16
Time mins
ViscositycP
s-apw
es
apw
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
NewportScientific Pty Ltd
00
1000
2000
3000
4000
50005000
00 3 6 9 12 1515
Time mins
ViscositycP
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 3131/01/2017

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 3231/01/2017

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 3331/01/2017

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

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Perten’s rheology analyzers

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