Viscosity Of Flour Research Articles

Variation in physico-chemical properties of seed of selected improved varieties of Cowpea as it relates to industrial utilization of the crop

Cowpea is an important food, cash and fodder crop in Sub-Saharan Africa and has potential of becoming an industrial crop. A trial was conducted to evaluate selected improved and popular varieties of cowpea for physicochemical characteristics that can help to promote commercial production and industrial use. Variations in content were found among varieties for protein (21.3 - 26.9%), carbohydrate (63.37 - 69.56%), fat (1.2 to 1.80%), crude fibre (0.43 to 1.03%), and tannin (0.87 - 1.51 mg/g), also in water binding capacity (91.77 - 108.35%) and gelatinization temperature (79.13 - 84.83oC). High positive correlations (0.86) were observed between the content of fat and crude fibre, ash and protein (0.78), carbohydrate and viscosity of cowpea flour (0.76), and between ash and tannin (0.61) content of cowpea seed, negative correlations were observed between the content of crude protein and carbohydrate (-0.98), ash and fat (-0.78), crude protein and viscosity (-0.76) of cowpea flour, fat and water binding capacity of cowpea flour (-0.72) and carbohydrate and tannin (-0.54) in cowpea seed. Seed coat colour plays no significant role in the chemical content of the seed. The physicochemical properties evaluated generally had high broad sense heritability (56 - 99%). Cowpea varieties (IT97K-1101-5 and IT89KD-288) with high protein content could be selected for formulating infant feeds, varieties with lower carbohydrate, low fat and high crude fibre (IT90K-277-2) would be desirable in making meals for diabetic patients.

Influence of matrix polymer on melt strength and viscosity of wood flour reinforced composites

The paper presents results of our recent studies on the viscoelastic characteristics of thermoplastic composites filled with 30 wt.% of wood flour (WF), as a part of the foaming program. PP, HDPE and PVC were used as polymer matrices. Melt processability has been characterized by MFI tests in temperature of 180°C, 190°C and 200°C. It has been shown that the composites based on PP and PVC were easier flowing than HDPE in that range of temperature. Melt viscosity results suggested a thermal degradation of PVC. However, wood flour exhibited a stabilizing effect on PVC in PVC/WF composites. Melt strength tests have shown that the compatibilized PP/WF composite should be useful for foaming. Set of experiments with a chemical blowing agent has been performed in the single-screw extruder, which confirmed that supposition.

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

ABSTRACTMineral content, as determined and expressed by ash content, serves as an index of wheat flour quality for flour millers and food manufacturers who prefer flour of low mineral content, even though the significance of mineral content on the functional properties of wheat flour is not well understood. We explored whether minerals have any influence on the functional properties of wheat flour and product quality of white salted noodles. Ash, obtained by incinerating wheat bran, was incorporated into two hard white spring wheat flours and their starches to raise the total ash content to 1, 1.5, or 2%. Pasting properties were determined using a rapid visco analyzer (RVA). Addition of ash increased the peak viscosity of the flours in both water and buffer solution but did not affect the peak viscosity of starch. Wheat flours with added ash showed lower pasting temperature by approximately 10°C in buffer solution. Mineral extracts (15.3% ash) isolated from wheat bran, when added to increase the ash content of wheat flour and starch to 2%, increased the peak viscosity and lowered the pasting temperature of flour by 13.2–16.3% but did not affect the pasting properties of the isolated starch. The mineral premix also increased peak viscosity of wheat flour but not in starch. Added ash increased noodle thickness and lowered water retention of cooked noodles while it exhibited no significant effect on cooked noodle texture as determined using a texture analyzer.

EFFECT OF PACKAGING MATERIALS ON THE QUALITY OF IRON-FORTIFIED WHOLEMEAL FLOUR DURING STORAGE

ABSTRACT The effect of packaging materials on the physicochemical and rheological characteristics of iron-fortified wholemeal flour (WMF) during storage was determined. WMF was fortified with three fortificants, namely ferrous sulfate (30 ppm), ferrous sulfate + ethylenediamine tetraacetic acid (EDTA) (20 + 20 ppm) and elemental iron (60 ppm). Each flour was also fortified with 1.5 ppm folic acid. Moisture, flour acidity and peroxide value increased during storage, while protein and fat contents decreased. Highest conversion of Fe2+ into Fe3+was observed in flour fortified with ferrous sulfate (2.72%), followed by that fortified with ferrous sulfate + EDTA (1.49%) and elemental iron (1.06%). Water absorption and dough viscosity of iron-fortified flours increased during storage. The flour containing ferrous sulfate was most acceptable regarding sensory characteristics, followed by samples containing ferrous sulfate + EDTA. Fortified flours were more stable during storage than unfortified. Addition of EDTA increased the stability of flours and fortificants. The fortified flours stored in polypropylene bags proved more stable than those stored in the tin boxes. PRACTICAL APPLICATIONS The main role of packaging is to protect the product during handling, distribution and storage against environmental and mechanical hazards. The success of a fortification program depends on the stability of micronutrients and food to which these are added. Chemical changes during storage badly affect chapatti making and sensory properties. Exposure of the fortificant to any factor including heat, moisture, air or light, and acid or alkaline environments during processing, packaging, distribution, or storage affects its stability. Flour containing elemental iron and ferrous sulfate with EDTA remained stable up to 42 days. The unfortified flour and flour containing ferrous sulfate remained stable for 21 days in tin boxes and 28 days in the polypropylene bags. Wheat flour milling industry would be benefited from this research if government is keen to launch iron fortification program in the country to curb iron deficiency anemia among population.

Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes

AbstractBACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined.RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour.CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry

분무수세한 쌀로 제분한 쌀가루의 저장중 특성 변화

쌀을 분무수세한 후 제분하여 제조한 쌀가루를 건식제분 쌀가루와 함께 5℃, 20℃, 35℃의 저장온도에서 4개월간 저장하면서 저장 중 품질변화를 측정하였다. 저장기간 중에 쌀가루의 수분함량은 감소하는 경향을 보였으며 저장온도가 5℃에서 35℃로 높아짐에 따라 수분의 감소 정도가 큰 것으로 나타났다. 분무수세한 쌀가루의 색은 저장 중 L값이 약간 증가하는 경향이었으며 건식제분 쌀가루와 비교할 때 L값이 높아 보다 밝게 나타났다. 분무수세 쌀가루의 RVA 호화양상을 측정한 결과 건식제분 쌀가루에 비해 저장중의 최고점도가 높게 나타났으며, 5℃에서 저장한 쌀가루의 최고점도가 가장 낮은 반면에 20℃, 35℃로 저장온도가 높아짐에 따라 최고점도가 증가하였다. 한편 분무수세 쌀가루의 저장중 최종점도는 건식제분 쌀가루에 비해 낮게 나타나 setback 점도는 분무수세한 쌀가루에서 상대적으로 낮았다. 전반적으로 5℃에서 저장한 쌀가루의 RVA 점도변화가 가장 적은 것으로 나타났다. 쌀가루의 저장 중 총균수는 미미하게 증가하여 저장 4개월에 10<SUP>3</SUP>정도였으며 분무수세 쌀가루의 총균수가 건식제분 쌀가루에 비해 지속적으로 낮아 분무수세 쌀가루의 미생물의 오염도가 낮은 것으로 분석되었다.

Genetic analysis of bread-making quality scores in bread wheat using a recombinant inbred line population

Bread-making quality has been evaluated in a progeny of 194 recombinant inbred lines (RILs) from the cross between the two French cultivars Récital and Renan, cultivated in three environments. These cultivars have been previously identified as having contrasting grain protein content and dough rheology properties, although they achieve similar scores for the official bread-making test used for cultivar registration in France. However the progeny displayed a wide range of variations, suggesting that favourable alleles at several loci are present in the two parental lines. Correlation analyses revealed that bread-making scores are poorly correlated among environments, as they are poorly predicted by multiple regression on dough rheology parameters and flour-protein content. However, loaf volume was the most heritable and predictable trait. A total of seven QTLs were found for bread scores, each explaining 5.9-14.6% of trait variation and six for the loaf volume (10.7-17.2%). Most bread-making QTLs, and particularly those detected in all environments, co-located with QTLs for dough rheology, protein content or flour viscosity due to soluble pentosans (Fincher and Stone 1986; Anderson et al. in J Cereal Sci 19:77-82, 1994). Some QTL regions such as those on chromosome 3A and chromosome 7A, which display stable QTLs for bread-making scores and loaf volume, were not previously known to host obvious genes for grain quality.

Variations in physicochemical and functional properties of starches extracted from European soft wheat ( Triticum aestivum L.): The importance to preserve the varietal identity

The quality valuation of wheat is based on characteristics like yield, specific weight, protein content and protein quality. Until now, the starch properties are rarely considered as a quality criterion. In this study, we showed the influence of wheat cultivars ( Triticum aestivum L.) and culture year on the intrinsic properties of starch, extracted from European wheat grown in the same conditions. For example, starch damage varied from 13.2 to 19.9 CDU in function of the cultivars and contribution of the B-type starch granules (<10 μm) to the total volume ranged from 11.6% to 29.9%. Starch viscosity at 95 °C, characterized with α-amylase inactivation by 2 mM AgNO 3 addition, varied from 276.5 to 351.5 BU with the wheat cultivars. It is apparent from this study that starch properties were principally influenced by the wheat cultivar and slightly by the culture year. A good relationship between the pasting properties of whole flour and starch were finally established, showing the important role of starch in the whole flour viscosity. A thorough working knowledge of starch properties could lead to an appropriate selection of wheat cultivar, well-adapted to industrial end uses, without encountering processing or end-products quality problems and with most cost-competitive production.

Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars

ABSTRACT Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T o, T p, T c, and ΔH gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.

Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation

SummaryKernel quality characteristics, semolina milling potential, dough rheology and pasta making properties of kernels from nine fully irrigated Syrian durum wheat genotypes were observed. Protein content of the kernels exerted a significant affect on the physical characteristics hardness and the degree of kernel vitreousness, both of which were highly correlated with superior end‐use product. Gluten composition of semolina appeared as significant as overall protein content in determining the optimum end‐use product cooking quality (cooking time and pasta texture). The final viscosity of durum flour exhibited positive correlations with semolina recovery, protein content, gluten content, vitreousness, the optimum‐cooking time of pasta and pasta firmness. This indicates the relevance of using the rapid visco analyser technique in evaluating the durum wheat and pasta qualities. Dough rheology measurements confirmed that farinograph and extensograph are useful indicators of the cooking properties of pasta. The research also illustrates that although variability between Syrian durum wheat genotypes were observed, their milling and processing parameters were similar to those previously reported for Canadian and American durum wheats, indicating the potential to use these lines in mainstream pasta production.

PREDICTION OF THE SENSORY TEXTURE OF A YAM THICK PASTE (AMALA) USING INSTRUMENTAL AND PHYSICOCHEMICAL PARAMETERS

ABSTRACT Amala is a traditional thick paste consumed in West Africa (Nigeria, Bénin, Togo). It is prepared from blanched dried yam flour and has a particular texture. The texture attributes of amala pastes obtained from market and prepared in laboratory were sensorily evaluated. Both compression and extrusion tests were done from which maxima force and slope were calculated. The physical (particle size), starch characteristics and functional properties (solubility, swelling power [Sp], viscosity) of yam flours were also determined to establish a predictive model for amala sensory texture attributes. The main amala sensory attributes were stickiness, firmness and smoothness. Stickiness and firmness could be assessed by uniaxial extrusion test: These attributes were highly correlated with the maximum extrusion slope (r = −0.60 and r = 0.53, respectively). Stickiness was associated with yam flour Sp, which in turn was related to gelatinization temperature and enthalpy changes. In addition, soluble matter and soluble amylose were found to be indicators of amala sensory stickiness. No clear relationships were observed between sensory firmness and yam flour physicochemical characteristics or functional properties.

Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours

The variability in physical (1000 kernel weight and bulk density) and mechanical (rupture force) properties of grains from different Indian corn varieties (African tall, Ageti, Early composite, Girja, Navjot, Parbhat, Partap, Pb sathi and Vijay) were studied. The functional (colour, gelatinization, retrogradation and pasting) and chapati-making properties of flours milled from corn varieties were evaluated. African tall flour showed the highest enthalpy of gelatinization (Δ H gel), peak-, trough-, breakdown-, final-, and setback viscosities, and L ∗ (84.4) value and resulted in chapaties with higher extensibility (5.76 mm) and of light colour. African tall flour, with the lowest protein content, showed the lowest grain rupture force. Amylose content and hardness of starch gel from African tall were found to be the lowest among all corn varieties. Girja flour, with the lowest transition temperatures and Δ H gel, showed the lowest extensibility of chapaties made from it. Pearson correlations between physical and textural properties of corn grains and the functional properties of their flours were established. Rupture force of corn grain and protein content of flour showed a negative correlation with peak viscosity of flour ( r = −0.917, and −0.863, p < 0.01). The protein content of flours was negatively correlated with L ∗ ( r = −0.759, p < 0.01) value and positively with b ∗ ( r = 0.635, p < 0.01) value. Pasting temperature of flours showed a significant negative correlation with peak, trough, breakdown, final and setback viscosities ( r = −0.836, −0.846, −0.778, −0.871, and −0.847, respectively, p < 0.01). Pearson correlation was also established between the grain and starch properties. Rupture force of corn grains was positively correlated with the amylose content of starch ( r = 0.950, p < 0.01).

Effect of damaged starch levels on flour-thermal behaviour and bread staling

The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.

The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles

SummaryThe effects of fermentation of whole polished rice grains on the physical properties of rice flour and the rheological characteristics of rice noodles were investigated. Natural fermentation had little effect on the crystalline structure of rice starch, as measured by X‐ray diffraction, but the ratio of the crystalline to the amorphous regions increased. The thermal properties of rice flours were determined using differential scanning calorimetry and a rapid viscosity analyser (RVA). The gelatinization temperature, Tp, and the RVA peak viscosity of rice flour decreased, while the gelatinization enthalpy, ΔH, increased after fermentation. The FTIR spectra of fermented and control rice flours were similar. Fermented rice starch granules had slight superficial corrosion when examined using scanning electron microscopy. Fermentation may thus change the amorphous region of the starch granule as well as the chemical components and thereby modify both physical properties of rice flour and rheological characteristics of rice noodles.

Parboiling brown rice using super heated steam fluidization technique

This research is a study of parboiling of brown rice using superheated steam fluidization technique. The influence of soaking temperature and time, steaming temperature, and bed depth on qualities of product: head rice yield, white belly, whiteness, and viscosity of rice flour were focused. The experiments were set up at the material initial moisture content of 12.8% dry basis (d.b.), soaking temperatures of 70–90 °C, soaking times of 0.5–2.0 h., steaming temperatures of 120–160 °C, velocity of 3.9 m/s and bed depths of 8–12 cm. The experimental result showed that gelatinization occurred while product moisture content decreased and final moisture content about 28% d.b. gave the acceptable levels of the whiteness and white belly. The final moisture content lower than 28% and 18% d.b. resulted in the lower percent of head rice yield and whiteness, respectively. Considering white belly, it was found that the white belly decreased with increasing drying time. Additionally, peak viscosity, breakdown viscosity and setback viscosity of rice flour were found lower than those of raw rice.

Effect of Surfactant Structure on the Pasting Properties of Wheat Flour and Starch Suspensions

ABSTRACTSystematic studies were performed on the effect of the surfactant alkyl chain length (10–16 carbon atoms) and the head group charge/structure (anionic, cationic, nonionic) on the pasting properties of wheat flour and starch aqueous suspensions by means of a Rapid Visco Analyser (RVA). An excellent agreement was observed between the effect of surfactants on the onset temperature of the pasting process (PT) and the time to reach peak viscosity (tpeak) of wheat flour and wheat starch suspensions. Moreover, a correlation was found between the effect of different surfactants on these two parameters. With the exception of the cationic surfactants (alkyl trimethyl ammonium bromides), the effect of surfactants (alkyl sulfates, maltosides, monoglycerides, and sucrose esters) was found to be strongly dependent on the surfactant chain length. Shorter chain surfactants (C10–C12) induced an earlier pasting, while longer chain surfactants (C14–C16) had the opposite effect. The effect of surfactants on PT and tpeak of flour suspensions was enlarged when the surfactant concentration was increased from ≈1% to 15% (w/w) on a dry starch basis.

Comparative study of fluidized bed paddy drying using hot air and superheated steam

This research investigated the physical properties of paddy, i.e., head rice yield, whiteness, white belly, viscosity of rice flour and change of microstructure of rice kernel. The experimental results showed that, for the same duration of drying, drying rates of paddy dried by superheated steam were lower than those dried by hot air due to an initial steam condensation during the first few minutes of superheated steam drying. This initial condition, however, promoted starch gelatinization making head rice yield of paddy dried by superheated steam higher than that dried by hot air. However, the values of whiteness of paddy dried by superheated steam were lower than those dried by hot air, especially during the first few minutes of drying due to a higher degree of Maillard reaction. Nevertheless, no obvious difference between the percentage of white belly of paddy dried by superheated steam and hot air was noted. Measured pasting properties indicated that gelatinization occurred more in paddy dried by superheated steam than that dried by hot air.

Effect of soy supplementation and its stage of inclusion on the quality of ogi – a fermented maize meal

Soybean was incorporated (30:70) at different stages and states in the flow line for ogi production and subjected to sensory, physical, sensory and acceptability tests. Results showed that the soy ogi flours contained 57.7–59.1% carbohydrates, 17.9–18.9% protein, 10.64–11.45% fat, 1.85–2.88% fibre, 2.37–2.75% ash and 17.1–17.5 kJ/g gross energy. These values were significantly ( P < 0.05) higher than values obtained for ogi. The loose bulk densities of soy ogi flours ranged from 0.47 to 0.68 g/cm 3, and packed bulk densities from 0.75–0.84 g/cm 3, while ogi flours were 0.42 and 0.70 g/cm 3, respectively. The apparent gelatinisation temperature of soy ogi flours varied from 75.2–77.5 °C while ogi flour is 70.5 °C. The peak viscosity of ogi flour (control) is 850 BU. Soy ogi flours had lower values, in the range of 270–460 BU. The index of gelatinisation was highest in ogi flour (620 BU), while soy ogi flours range from 250–490 BU. Ogi flour had the highest reconstitution index (105) while soy ogi samples ranged between 83.06 and 99.12. Batch B (prepared by souring soyflour and ogi slurry together for 24 h) was the most preferred upon sensory evaluation. Acceptability tests carried out on Batch B showed that 79% of the respondents rated it good to excellent; 65% noted that its most appealing factors were taste, flavour and consistency, 34% preferred it to the usual ogi; 65% agreed that it was easy to prepare, while 30% reported the soy ogi was easier to prepare than the usual ogi.

Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene.

It has been previously shown that expression of a high-molecular-weight glutenin (HMW-GS) in transgenic wheat seeds resulted in the improvement of flour functional properties. In this study, potato flour viscosity was improved through a specific expression of a low-molecular-weight glutenin (LMW-GS-MB1) gene in tuber. The resulting construct was introduced into potato leaf explants (Solanum tuberosum cv Kennebec) through Agrobacterium tumefaciens-mediated gene transfer. Southern and Northern analysis of transgenic potato confirmed that the integration of LMW-GS-MB1 in genomic DNA was stable and its mRNA was abundant in transgenic line 16 tubers. Western blot analysis of line 16 extract shows a LMW-GS subunit accumulation in tuber. To demonstrate the capacity of transgenic lines to produce tubers with improved flour functional properties, transgenic lines 9 and 16 exhibiting, respectively, moderate and high expression of LMW-GS-MB1 mRNA and nontransgenic plants were transferred to field plots. The mean viscosity value of flour obtained from the field-grown tubers of transgenic line 16 exhibited a 3-fold increase in viscosity at 23 degrees C when compared to flour from nontransgenic tubers.

Prediction of β‐Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High β‐Glucan and Traditional Oat Lines

ABSTRACTRheological properties of raw oat flour slurries were determined in experimental high β‐glucan (≤7.8%) and traditional oat lines (4–5% β‐glucan) grown in two consecutive years. Three different media were used to disperse oat flours: deionized water, silver nitrate solution (to inactivate endogenous enzymes), and alkali solution (to solubilize both water‐soluble and water‐insoluble β‐glucans). Significant correlations (P &lt; 0.05) between viscosity of slurries and β‐glucan concentration obtained in either deionized water (r = 0.833), silver nitrate (r = 0.940), or alkali (r = 0.896) solutions showed that β‐glucans were the main contributor to oat extract viscosity. The highest correlation was obtained in silver nitrate solution, suggesting that inactivating endogenous enzymes is important to obtain high correlations. Predictive models of oat β‐glucan concentration based on the viscosity profile were developed using partial least squares (PLS) regression. Prediction of β‐glucan concentration based on viscosity was most effective in the silver nitrate solution (r = 0.949, correlation coefficient of predicted vs. analyzed β‐glucans) and least effective in the alkali solution (r = 0.870). These findings demonstrate that the β‐glucan in oat could be predicted by measuring the viscosity of raw flours in silver nitrate solution, and this method could be used as a screening tool for selective breeding.