A suspension of
3 g (14% w.b.) of flour in 25 g of distilled water underwent a
controlled heating-and-cooling cycle under constant shear
where it was held at 50 C for 1 min, heated from 50 to
95 C at 6 C/min, and held at 95 C for 5 min. The following
data were recorded: pasting parameters of time from onset of
pasting to peak viscosity (P time); temperature at which peak
viscosity was reached (P temp); peak viscosity (PV); viscosity
at the end of holding time at 95 C (HPV); breakdown
(BD)= PV–HPV; viscosity at the end of the hold time at
50 C (CPV); setback viscosity (SB) = CPV–HPV, stability
ratio (SR) = HPV/PV, and setback ratio (SBR)= CPV/HPV