162 Rapid Pasting Method using the Newport Rapid Visco Analyser

Methods Type: Generic Methods
Key data
Number: 162
Analyte: Rapid Pasting Method using the Newport Rapid Visco Analyser
Matrix: Wheat and Rye Flours and Meals and to all Cereal Grains
Year of Approval: 1996
Scope: The method is applicable to native and modified starch, to wheat and rye flours and meals and to all cereal grains, the latter after appropriate grinding. See 9.1. The viscosity of a starch-water or flour-water slurry is determined when the starch is gelatinised by heating the slurry, and altered by the action of -amylase present in or added to the flour or starch. In this standard the word "flour" also means meals and ground grain (wholemeal).


  • ICC-Standard No. 101/1, Sampling of grains
  • ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours, and by-products);
  • ICC-Standard No. 107/1, Determination of the "Falling Number" according to Hagberg-Perten as a measure of the degree of alpha-amylase activity in grain and flour;
  • ICC-Standard No. 110/1, Determination of moisture content of cereals and cereal products (practical method);
  • ISO 3696, Water for analytical laboratory use - specification and test methods.


The Rapid Visco Analyser (RVA) is a recording viscometer that may be used to determine the pasting properties of, and effect of alpha-amylase on, a starch-water or flour-water suspension during heating and cooling. The peak viscosity is defined as the maximum viscosity that occurs prior to the initiation of sample cooling. The minimum viscosity is the lowest viscosity recorded after the peak viscosity. The final viscosity is the viscosity at the end of the test. All viscosities are measured in Rapid Visco Units (RVU).


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