0

votes

Any food scientists here? question about pasting properties

Answered on April 02, 2013
Created June 01, 2012 at 6:57 AM

Probably a long-shot here, but has anyone used or know about a Rapid Visco Analyzer (RVA)?

I have a few questions, but the most basic is are there certain values that correlate to certain types of foods? For example a high peak viscosity would work well for _, low breakdown values would favor ____

Also, preparation methods seem to change the values, so are relative values more useful than absolute values? For example % breakdown or % setback?

thanks

  • 64433a05384cd9717c1aa6bf7e98b661

    asked by

    (15236)
  • Views
    908
  • Last Activity
    1965D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

2 Answers

0
72cf727474b8bf815fdc505e58cadfea

on April 02, 2013
at 06:49 PM

You might get helpful answers on http://biology.stackexchange.com. They get a decent number of questions from scientific professionals.

0
10cadc0a2dff90c849c6d088832be324

(741)

on June 01, 2012
at 10:16 AM

Message Ernie Garcia through paleolithicmd.com he may know

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!