Annealing affects the pasting properties of potato, pea, wheat and rice starches, as shown by both rapid visco‐analyzer and visco‐amylograph results. The evaluation of the impact of annealing on starch pasting curves not only depends on the starch source but also on the type of measuring instrument. Thus, rapid visco‐analyzer results (measured with a 40min or a 20min cycle) are comparable to viscoamylograph results (measured with a 120min cycle) for potato and rice starches but not for pea and wheat starches. The different results for the two instruments have to do with differences in heating and cooling rates, different start and end temperatures, and/or different shear and shear rate conditions.
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Jacobs et al. (1996) studied this question.
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