Variability of wheat and other cereal water extract viscosity. 1 - Improvements in measuring viscosity

Experiments were carried out to improve the measurement of the viscosity of cereal water extracts. Water extract viscosity (WEV) appeared to be relate d to the particle size of the meals obtained after grinding. With ball-mill s, viscosity was higher than with rotating-mills and also depended on grind ing conditions such as quantity of grains, volume of the pot, number of bal ls and time of grinding. With rotating-mills fitted with a 0.5 mm screen, v iscosity was quite constant whatever the type of mill was used. It also app eared that WEV decreased with time after filtration and temperature of stor ing extracts, but temperature during extraction had no effect on wheat WEV. These results allowed a standard protocol for measuring wheat WEV to be de fined. (C) 1999 Society of Chemical Industry.