R-100.07.283
Gelatinization Temperature of Adjuncts – Viscometric Method
Purpose
The gelatinization temperature (GT) is the temperature at which starch grains experience tangential water uptake, while simultaneously losing their crystalline structure. Below this critical temperature, only...
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
Principle
The gelatinization temperature can be determined using a rotary viscometer (e.g., Amylograph or Viscograph, Brabender GmbH & Co. KG, Germany [4] or a Rapid-Visco-Analyser, RVA, Perten Instruments, a PerkinElmer Company, USA [8]).
A suspension consisting of a finely ground sample and water is produced, whose precise mixing ratio should correspond to the analysis protocol for the adjunct in question. However, since for many cereals and pseudocereals no official analysis protocol exists, the initial weight for the adjuncts listed in table 2 has been determined empirically [3].
Once the suspension is prepared it is attempered according to a pre-programmed temperature/time program, and the viscosity is determined on a continuous basis by means of a rotor and a rotary torque measurement (fig. 1). When gelatinization begins, an increase in the viscosity is registered, and the corresponding sample temperature is defined as the gelatinization temperature. The standard evaluation criterion (PT) is a viscosity increase of at least 24 cP (≙ mPas) within six seconds.
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R-100.02.005
Extract Content in Adjuncts – Method According to DE CLERCK
Purpose
This method describes how the extract content of adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
Principle
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the method used for malt analysis.
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R-100.03.005
Extract Content in Adjuncts – Method with Malt Addition
Purpose
This method describes how the extract content of adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes) which are to be added...
Descriptors:
Principle
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the procedure given in the method for malt analysis.
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R-100.04.030
Protein Content in Adjuncts – KJELDAHL
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.04.042
Protein Content of Adjuncts – DUMAS Combustion Method
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.04.182
Protein Content in Adjuncts – NIR
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are added at...
Descriptors:
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