Rva series 4

Pasting characteristic of the four and their blends were determined according to ICC No 162 method. Rapid visco analyzer (RVA) series 4 (RVA; series 4, Newport Scientific P.T.V., Warriewood, Australia) with the aid of thermocline for Windows (version 1.1. Software, 1996) provided by the instrument manufacturer was used for the analysis. The 12‐min profile was used for all the analyses. It consists of idle temp of 50°C for 1 min, then 50–95°C in 3 min 45 sec, held at 95°C for 2 min 30 sec, cooled to 50°C over 3 min 45 sec, final, held at 50°C for 2 min. Two paddle speeds of 960 revolutions per minute for the first 10 sec followed by 150 revolutions per minute were employed for the remaining duration of the test cycle. The weight per sample used for each analysis was calculated from the formula:
$\text{Corrected sample weight for R V A (S)}=\frac{A\times 100}{100-M},$
$(W)=25+(A-S),$
where A = Weight of flour sample: using the R V A manual as a guide.
S = Corrected sample weight.
M = Actual moisture content of the sample.
W = Volume of water used.

Pasting characteristics of the treated flour were determined according to ICC No 162 method. Rapid visco analyser (RVA) series 4 (RVA; series 4, Newport Scientific P.T.V., Warriewood, Australia) with the aid of thermocline for Windows (version 1.1. Software, 1996) was used for the analysis. The 12‐min profile was used for all the analyses. It consists of idle temp of 50°C for 1 min, then 50–95°C in 3 min 45 sec, held at 95°C for 2 min 30 sec, cooled to 50°C over 3 min 45 sec, finally, held at 50°C for 2 min. Two paddle speeds of 960 rpm for the first 10 sec followed by 150 rpm were employed for the remaining duration of the test cycle. The weight per sample used for each analysis was calculated from the formula:
$\text{Corrected sample weight for RVA}(S)=\frac{A\times 100}{100-M}$
$(W)=25+(A-S)$
where A = weight of flour sample: using the RVA manual as a guide.
S = corrected sample weight.
M = actual moisture content of the sample.
W = volume of water used.