RAPID VISCO ANALYZER

The document discusses the Rapid Visco Analyzer (RVA), which measures the apparent viscosity of starch-containing suspensions and flour/water mixtures under controlled heating and cooling conditions. It works by rapidly heating a sample in an aluminum container surrounded by a paddle until gelatinization, then cooling to observe setback. A pasting curve of viscosity over temperature and time is generated. The RVA provides a rapid viscosity profile in 13 minutes and is useful for applications in starches, milling, baking, malting, brewing, foods, dairy, and ingredients. Approved methods utilize the RVA to determine properties of rice, oats, wheat, and measure alpha-amylase activity. The stirring number method indirectly measures alpha