The Rapid Viscoanalyser as a Method of Testing for Noodle Quality in a Wheat Breeding Programme

Abstract

The Newport Rapid Viscoanalyser (RVA) is a relatively new instrument which can be used to measure the pasting viscosity of cereals. The profile produced during heating and cooling is very similar to that from the Brabender Viscoamylograph. The main advantage of the RVA is its rapidity and the high correlation with the traditional viscoamylograph method. Wholemeal grist, flour and starch samples from wheat were tested using the RVA by heating a 3-4 g sample, suspended in distilled water, to 60°C for 4 min, then increasing the temperature to 95°C and holding for 8 min and finally cooling to 50°C for 8 min. These results were compared with flour and starch (50 g for flour, 35 g for starch; dry basis) heated at a rate of 1·5°C/min in a Brabender Viscoamylograph. The RVA results were found to be highly correlated with flour and starch peak viscosity obtained using the viscoamylograph (P < 0·01). The usefulness of measuring the peak paste viscosity of wholemeal samples and its application as a rapid early generation screening test for identifying lines which may be suitable for noodles were investigated. The results showed that peak paste viscosity, measured using the RVA, was highly correlated with organoleptic eating quality of Japanese- and Korean-style white salted noodles.