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doi:10.1094/CFW-61-1-0029 | VIEW ARTICLE


A Comparison of Rapid Visco Analyzer Starch Pasting Curves and Test Baking for Under- and Overdosed Dry Baked Mixes

NatsukiFujiwara,1Clifford HallIII,2 and RachelCarlson3

Food scientist, Northern Crops Institute, NDSU Dept. 7400, PO Box 6050, Fargo, ND 58108-6050. E-mail: Natsuki.Fujiwara@ndsu.edu; Tel: +1.701.231.6412.Professor, North Dakota State University, NDSU Dept. 7670, PO Box 6050, Fargo, ND 58108-6050. E-mail: Clifford.Hall@ndsu.edu; Tel: +1.701.231.6359.Food technologist, Northern Crops Institute, NDSU Dept. 7400, PO Box 6050, Fargo, ND 58108-6050. E-mail: Rachel.L.Carlson@ndsu.edu; Tel: +1.701.231.8215. Cereal Foods World 61(1):29-37.

The rapid visco analyzer (RVA) is an analytical tool that measures the viscosity of food matrices, primarily starch-based products. In this study, RVA profiles for cake and cookie dry mixes that had been deliberately over- and underdosed with functional ingredients were evaluated. The pasting performance curves for the mixes demonstrated distinct characteristics for each sample type. Nonfat dry milk, cocoa, and vanilla treatments had minimal influence on pasting properties, whereas egg, baking soda, and sugar treatments significantly impacted pasting properties. The peak viscosity of the cake mix overdosed with egg was significantly greater than that of the mix underdosed with egg. The cake mix underdosed with sugar had a higher peak viscosity than the mix overdosed with sugar. The same trends were observed for the cookie mixes. A second experiment was conducted using only flour and a series of single ingredients. Sugar had the most significant impact on pasting, and peak viscosity was significantly lower than that of flour alone. RVA results for under- and overdosed mixes were significantly different from the control mixes. In contrast, test baking showed significantly different results only for the egg treatments compared with the control mixes.

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