Water Absorption and Solubility and Amylograph Characteristics
of Roll-Cooked Small Grain Products!
R. A. ANDERSON, Northern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture,
Peoria, IL 61604
ABSTRACT
For many years, cereals and cereal products have been gelatinized or
cooked on heated rolls to prepare specialty products. Corn and grain
sorghum grits or flours have been the raw materials used most frequently.
Examination of the roll cooking of several other cereal derivatives (ie, grits
from wheat, barley, rye, and oats) has shown that rheological characteristics
differ when the various products are processed under like conditions.
Comparisons made of water absorption (WAI), water solubility (WSI), and
Brabender amylograph patterns of the resulting products revealed not only
Gas- or steam-heated rolls have been used for many years to
prepare partially or completely gelatinized starches. flours, and
meals (Powell 1967, Whistler 1970). The degree of cooking of the
product generally depends on moisture content, particle size,
temperature, roll pressure, and duration of heating. By varying the
operating parameters, cooked products can be made that exhibit a
range of rheological properties. Products may be altered to provide
materials with different water absorption and solubilities and with
different viscosity properties, as shown by Brabender amylograph
patterns. We studied the roll cooking of corn and grain sorghum
grits (Anderson et al 1969a. 1969b, 1970) and include in this work
similar studies on grits prepared from wheat, barley, rye, and oats.
MATERIALS AND METHODS
Materials
Barley, rye, hard wheat, and oats were obtained through
commercial channels. Grits were prepared from barley, rye, and
wheat by passing each grain several times through an abrasive
dehulling machine to remove the bran, aspirating to recover bran,
and then reducing the dehulled grains on a roller mill to obtain grits
that would pass a no. 12 screen. Oats were dehulled in a scourer,
aspirated, and then milled in a coffee mill to make grits that would
pass a no. 12 screen. Chemical analyses of these materials, and of
corn and grain sorghum are shown in Table I.
Equipment and Experimental Methods
For these tests, the GF pilot-plant gas-fired roll drier having a
I Presented at the Annual Meeting of the American Association of Cereal Chemists.
October ~5-29, 1981, Denver. CO.
Mention of firm names or trade products does not imply that they are endorsed or
recommended by the U.S. Department of Agriculture over other firms or similar
products not mentioned.
This article is in the pUblic domain and not copyrightable. It may be freely
reprinted with customary crediting of the source. TheAmerican Association of
Cereal Chemists, Inc., 1982.
Cereal Chern. 59(4): 265-269
many similarities between the different cereals but also some interesting
differences. Cooked grits from oats had considerably lower WAI and WSI
values than the other grains under study; the WAI peaked about 100° F
(37° C) lower than that of grits from wheat, barley, rye, corn. and sorghum.
Oat products gave amylograph patterns similar to those of corn, sorghum,
and wheat, whereas cooked barley grits gave atypical viscosity patterns,
with elevated values at all critical points.
12-in. diameter (General Food Package Equipment Co .. Benton
Harbor, MI) was used. Grits from the various grains were cooked
on the gas-fired' drier at temperatures ranging from 250 to 570 0 F
(121-299° C) and at moisture levels of 15 and 25%. Roll clearance
was set cold at 0.00 I in. (0.025 mm), and roll speed was 3 rpm.
Analytical Methods
Rolled-cooked grit products were evaluated by measuring their
water-absorption index (WAI), water-solubilitv index (WSI), and
Brabender viscosity patterns. .
The water-absorption index is the weight of gel obtained per
gram of dry sample through a modification of the method
described by Kite et al (1957) for measuring swelling power of
starch. A 2.5-g sample of ground product «60 mesh) was
suspended in 3 ml of water at 30° C in a 50-ml tared centrifuge tube,
stirred intermittently for 30 min, and centrifuged at 3,000 X g for IO
min. The supernatant liquid was poured carefully into a tared
evaporating dish. The remaining gel was weighed and the WAI
calculated from its weight.
As an index of water solubility, the amount of dried solids
recovered by evaporating the supernatant from the water-
absorption test was expressed as percentage of dry solids in the
2.5-g sample.
The amylograph test was done in the standard manner, with 500
g of 9% (db) suspension of the sample «60 mesh), heated from 29
to 95° C in 44 min, held at 95° C for 16 min. and then cooled to 50° C
in 30 min.
Chemical analyses of the grains and their grit products were
conducted according to AACC methods (1962). Moisture was
determined in a Brabender moisture tester.
RESULTS AND DISCUSSION
Only two of the operating factors were varied during the
experimental work: the moisture content of the grits and the roll-
surface temperature. The other operating conditions, such as roll
pressure, duration of heating, and particle size of the grits, were
Vol. 59, No.4, 1982 265
 TABLE I
Chemical Analysis of Whole Grain and Prepared Grits Used in Cooking Experiments
Grain
Wheat Barley Rye Oats
Corn Sorghum
Grain Grits Grain Grits Grain Grits Grain Grits Grits Grits
Moisture, % 12.7 12.2 10.9 12.0 11.8 11.9 9.9 10.0 14.0 12.0
Nitrogen, % 2.4 2.2 1.5 1.4 1.8 1.5 1.9 2.6 1.3 1.5
Crude fat, % 1.4 0.9 1.6 0.9 1.5 0.6 4.9 6.7 0.5 0.8
Crude fiber, % l.7 0.8 4.7 0.6 1.8 0.6 10.6 1.2 0.3
Ash, % 1.6 1.1 2.4 1.I l.7 1.3 3.1 l.7 0.4 0.3

600 r - - - - - - - - - - - - - - - - - - - - ,
14
tv 500
265'F1129'CI
\
I ~
/
:=
tr.l
12 I ;§ 400
"'"'"c
/{
~ I .g
05
300
/
/ 450'FI232'C)
><
Q)

-g 10 I 200
_ _ _/ / 550'F1288'CI
~/ .Y
.~ 25% MOisture/ • I

:P
~/
:.c 100
:::::s / :,..--------/
ctr.l. 8 0
/~
o~s:=S~-~_L____L_ _ L _ _ . L _ L . . _ _ L _ . J
°
-..
Ci> o..... -.......;; ......... ~0 / o 10 20 30 40 50 60 70 80 90
C;;
s: 6
. -......- - - .
_.;:~ .. 15% Moisture
/-
29'C
t----Heat ..
Minutes

95'C
IHold ..
95'C
I Cool-l
50'C
Fig, 2, Roll cooking wheat grits: Effect of temperature on viscosity (15%
moisture).
4
8 600 r - - - - - - - - - - - - - - - - - - - - - - - - - ,
e:t:
s: 025
_%0Moisture
' __.
><
Q)
'"C
c::
c::
.S:
6

4
/
/'
O ,,,""-

15% Moisture
_-.0
0 - - - 0 _ ......._

'E
:::l

j
500

400
I \
/\
I \
265'F1129'CI

\~~
/?~00'FI204'CI
-ec
o/
e
300
I
I \
'-
y
'"
.c
e:t: ............... <Xl 200
.... 2 //
-""
Q)

:s:
100
--- _/
...------ ---_L---
560'FI294'CI

0 ot:=:=r=::::::i:=:::::C::L------L_.l.-----l----I.._.l.---l
400 DF o 10 20 30 40 50 60 70 80 90
Minutes
(204 DC) 1 - - - - Heat • I Hold· I Cool---1
29'C 95'C 95'C 50'C
Temperature Fig. 3. Roll cooking of wheat grits: Effect of temperature on viscosity (25%
Fig. 1. Roll cooking of wheat grits: Effect of temperature and moisture on moisture).
water-absorption index (W AI) and water-solubility index (WSI).

barley grits. As shown in Fig. 4, the WAI follows a typical curve at

constant throughout the study.
In Figs. 1-3, results are given for the roll processing of wheat
grits. Peak WAI appears to be about 6, occurring at 25% moisture
and 400° F (204° C); this peak was not reached with the 15%
moisture sample. The WAI of the 15% sample leveled off at the
higher temperatures because starch degradation was occurring,
evidenced by toasting and by the viscosity patterns (Figs. 2 and 3).
The WSI decreased slightly as temperature was increased at both
moisture levels to 400-425°F (204-2 18°C), then rose rather
rapidly. Characteristic viscosity patterns were obtained, with initial
paste viscosity (29° C) increasing with an increase in temperature of
roll cooking, and the final cooked paste viscosity (50° C)
decreasing. Degradation occurred in both the 15 and 25% moisture
s'amples that were roll cooked at 550° F (288° C), as evidenced by
lower peak and final cooked paste viscosities. At maximum WAI,
peak viscosity was 280 Brabender units (BU) at 15% moisture and
450° F (232° C) and 480 BU at 25% moisture and 400° F (204° C).
Figures 4-6 show the results obtained from the roll cooking of
266 CEREAL CHEMISTRY
both moisture levels. In the 25% moisture sample, the maximum
WAI of 8 is reached at about 425° F (218° C), after which it
decreases. At 15% moisture, WAI never reaches the maximum,
peaking at about 7 at 460° F (238° C) and then falling off. The WSI
remains level at 5 until about 425° F (218°C) and then progressively
increases, with the 25% moisture sample increasing at a slightly
greater ra te.
Figure 5 shows viscosity curves for barley grits processed at 15%
moisture at three different temperatures. The initial paste viscosity
(29°C) increases as temperature of roll cooking increases; this also
occurs with the 25% moisture samples (Fig. 6). Viscosity peaks at
maximum WAI occurred at 460°F (238°C) for 15% moisture
sample and at 410° F (210 0 C) for the 25% moisture sample. These
viscosity peaks are the highest we have seen for any of the grains
studied, varying from about 1,500 BU for the 15% moisture sample
at 460°F (238°C) to 1,800 BU for the 25% moisture sample at
410°F (210°C). Final cooked paste viscosities (50°C) decreased
characteristically as the roll cooking temperatures were increased.
As with wheat, some starch degradation occurred with samples that 2000 r-------------------
were roll cooked at 550° F (288° C), as shown by lower peak and
final cooked paste viscosity for both tempering treatments. lS00
Results of the processing of rye grits are given in Figs. 7-9. The
WAI and WSI obtained from these studies gave patterns similar to 1500
those obtained from wheat grits, except at a slightly higher level
(Fig. 7). Peak WAI was about 7 and, as with wheat, a similar dip in ~ 1200
WSI appeared. Characteristic viscosity patterns again were
obtained from the products of roll-cooked rye grits. Peak 41 O'FI21 O'CI
viscosities at maximum WAI were higher than wheat but lower \ //
than barley. These peaks occurred at 450 BU for the 15%,450° F \ / / 550'FI2SS'CI
../
(232° C) sample and at 990 BU for the 25%,405° F (207° C) sample.
'--
.... ./
... /
Starch degradation occurs at 550° F (288° C) in both samples.
The WAI for cooked oats does not follow the usual pattern
observed with the other cereals tested (Fig. 10). Maximum WAI is
300
1--_ _.-_- --
,
... / ........ _-------.. /

about 4, occurring at 375 0 F (191 ° C) for the 15% moisture sample oL----I_--l._-L_-L_..l-_.L-_L----l_--L_....J
and at 325°F (163°C) for the 25% moisture sample. In the other
o 10 20 30 40 50 60 70 80 90
Minutes
f - - - - - Heat • 1 Hold • 1 Cool---J
29'C 95'C 95'C 50'C
12 0 Fig. 6. Roll cooking barley grits: Effect of temperature on viscosity (25%
-
CI:l I moisture).
3:
x 10 /
QJ
"1:l

-= / G
14 ,.-------------~

~ 8
:E 25% Moisture/
/
:::s 0
C 7
CI:l ,1fiJ •
Q; ~ 15% MOisture
ca 6 ~ 10
~-~~~~---~.--
3:

4
J~
~~15%
80 _ _~~~.'
Moisture V

«
s
8

6
25% Moisture

/'0
.; 0
/.",. .
_ 0 = .....~
.~
~
~
2=
~
~ .... -=-~"0
25% Moisture
6L--...L------l.----...L------.-4
~0
X
QJ
"1:l 0/ 8
-=c:
Q ,
o 25% Moisture
~"""'''''''''-''0..
:E 4 0/ ...........
s X
QJ
6 / 0 ~~
«'"
"1:l
c:
/ ~
...0

Q; 2
ca 4 //
s o
fill
0
400 F 0 2----'
(204°C)
Temperature
Ol..--...L-------I----....L------I
Fig. 4. Roll cooking of barley grits: Effect of temperature and moisture on
water-absorption index (W AI) and water-solubility index (WAI).

Temperature
lS00 r--------------------~
Fig. 7. Roll cooking of rye grits: Effect of temperature and moisture on
water-absorption index (W AI) and water-solubility index (WS I).
1500 265'F1129'CI

,~ 1200 1200
:5

1 900
'2
900
450'FI232'CI

- ~250'FI121'CI
=>
ti;
600
~
600
I / ------- .../s'50'FI28S'CI
300
d5
300 / .... _-----_ ..
... .."""",.
-~ ...
o"====:::::r:::_..l.----l_--L_...L-_L---l._-L--.J o!=;:r,;;;;;;;;;;~=_..L___l____L---.J_..L_-L~
o 10 20 30 40 50 60 70 SO 90 o 10 20 30 40 50 60 70 SO 90
Minutes Minutes
f - - - - - Heat .. I Hold • I Cool---J I Heat • 1 Hold • I Cool - - - J
29'C 95'C 95'C 50'C 29'C 95'C 95'C 50'C
Fig. 5. Roll cooking barley grits: Effect of temperature on viscosity (15% Fig. 8. Roll cooking of rye grits: Effect of temperature on viscosity (15%
moisture). moisture).

Vol. 59, No.4, 1982 267

cereals, maximum WAI generally occurred from 410° F (210°C) to when compared to the other cereals. After a slight increase, peaking
450° F (232° C), and WAI was 6 or higher. For the cooked oats, at about 300° F (149° C), the WSI decreased to a minimum at
W AI increased at high cooking temperatures after showing a slight 400-425° F (204-218° C) and then rose sharply as temperatures
decrease. This phenomenon did not occur with W AI of other were increased. Figure 11 shows viscosity curves for oat grits
cereals, in which W AI declined after reaching maximum. Oat grits processed at 15% moisture and at four different temperatures.
cooked at 500° F or higher (260° C) started browning and exhibited Initial paste viscosity (29° C) was the same for samples cooked at
other appearance characteristics similar to those noted with the 25% moisture (Fig. 12). In both moisture series, peak viscosity
other cereals cooked at temperatures exceeding 500° F (260° C). occurred in samples cooked at 265° F (129° C). With the exception
Water-solubility index curves indicate rather atypical patterns of the 25% moisture sample cooked at 320° F (160° C), final cooked
paste viscosity (50° C) decreased as temperature increased in a
1200,----------------------, manner similar to that observed with viscosity patterns of the other
260'FI127 CCI cereals roll cooked under like conditions.
/'. Comparisons of W AI values of grits from different grains
900
/ \ cooked at 25% moisture over a range of temperatures are given in
/ \ /'
t 600 // \
----~..;"""
/,--405 cFI20 7'CI
Fig. 13. Data for corn and sorghum are from Anderson et al (1969a,
1969b). Characteristic W AI curves were obtained from all the
cD
300 -- _/

o~~~~::.=.::::::r::.:::=.:i=---L----l._..L--L~
550'FI2BB'C!
grains except oats, with WAI peaking for all but oats at
temperatures from 400° F (204° C) to 450° F (232° C). The curve for
oats showed very little change over the complete range of
temperatures used. The peculiar behavior of oat grits perhaps can
o 10 20 30 40 50 60 70 BO 90
Minutes be attributed to the considerably greater amount of oil and crude
f - - - - Heat • 1 Hold -I Cool-j fiber present in oats. Although not shown, the water solubility of
29'C 95'S 95'C 50'C cooked grits from the different grains was similar, ie, with little or
Fig. 9. Roll cooking of rye grits: Effect of temperature on viscosity (25% no change in WSI until about 400° F (204° C), then increasing as the
moisture). temperature of cooking was increased. Wheat and rye showed the
highest WSI, which was attained at 550° F (288°C). A small peak at
about 300° F (149° C) on the WSI curve for oat grits was not noted
10 r - - - - - - - - - - - - - - - - . . . , on the others, but the remainder of the curve followed the
characteristics of the other grains. However, the value at 550° F
(288° C) was somewhat less than those from the other grains under
study.
Table II gives comparative amylograph data for selected samples
of roll-cooked grits from the different grains studied. Except for
corn. all samples were cooked at 25% moisture content and at
approximately 400° F (204° C). The corn sample was cooked at

1500

21....--...J.---_---I. ...!- --j 1200

« 8 :3 900
s: ~
-g
x ~

'"
-c =
~
600
-=c:: 6 cD
I
.~ 555'FI290'CI
300
..Q
o 4
«'"
..Q

10 20 30 40 50 60 70 80 90
Minutes
2'----L..----..L-----...1.--------' f - - - - - Heat • I Hold • I Cool-j
400 DF 29 cC 95'C 95'C 50'C
(204 DC) Fig. 12. Roll cooking of oat grits: Effect of temperature on viscosity (25%
moisture).
Temperature
Fig. 10. Roll cooking of oat grits: Effect of temperat.ure and moisture on
water-absorption index (W AI) and water-solubility index (WSI). 10 , - - - - - - - - - - - - - - - - - - - - - - ,

1200 Rye

'",
::>
m
900

600 ". . '"

8arley

/'" \",'"/,-' --
---::/.

,At::-:::.\-------
7 ~ ......~
,,---""""""'=.---,
.
"-
Corn
/
............."
-/--- ......:--.,
""mc / ' /": / ' " Grain Sorghum Wheat ------~_
""!;: ~~~~ Oats
"" Co1

~~----------------------
300
;;: 4 ./ / -------
~"
o~~!!!'!!!!!!!!!!!!!!E:=:;;====::=.::::r.:~_....L---.J
o 10 20 30 40 50 60 70 80 90
Minutes
f - - - - Heat .. I Hold • I Cool-j 300'F 400'F 500'F
29'C 95'C 95'C 50'C 1149'CI i204'CI (260'CI
Fig. 11. Roll cooking of oat grits: Effect of temperature on viscosity (15% Fig. 13. Roll cooking studies: Water-absorption index of grits from
moisture). different grains roll cooked at 25% moisture.

268 CEREAL CHEMISTRY

 TABLE II
Amylograph Data for Roll-Cooked and Uncooked Cereal-Derived Grits
Final Cooked Paste
Sample Viscosity'
Viscosity
Identification at 29°C at 95°C Peak at 95° C for 16 min (50°C)
Barlev
Co~kedb 605 1.200 1,820 470 850
Uncooked 10 I.l40 1,140 580 1.240
Rye
Cooked" 330 575 1,100 450 780
Uncooked 20 200 230 210 540
Wheat
Cooked b 60 420 480 240 505
Uncooked 0 180 180 180 390
Oats
Cooked b 30 420 450 360 960
Uncooked 20 380 405 280 850
Corn'
Cooked" 320 260 490 210 450
Uncooked 30 280 280 330 730
Sorghum'
Cooked' 170 240 330 240 330
Uncooked 20 300 300 280 700
'In Brabender units.
b Cooked at ~400° F (204°C) at 25% moisture.
, Anderson et al (1969a, 1969b).
d Cooked at ~465° F (240° C) at 20% moisture.

465° F (240° C) at 20% moisture. Amylograph data for uncooked
grits from the grains are also included. The viscosity data followed
the amylograph patterns expected from both the cooked and
uncooked grits, Viscosity developed slowly as the temperature of
the material was being increased to the point of gelatinization, at
which viscosity peaked, often dramatically. It decreased when
material was stirred at 95° C for 16 min, and once again increased
during the cooling cycle to the final cooked paste viscosity at 50° C.
Uncooked wheat, oats, rye. corn, and sorghum grits had similar
amylograph patterns, with some minor variations. Uncooked
barley grits, on the other hand. gave unusually high values for both
peak and final cooked paste viscosity. Viscosity values that were
higher than usual also were obtained from the cooked barley grits.
Cooked rye grits gave a some\vhat higher viscosity pattern than did
the wheat. oats, corn, or grain sorghum.
These studies show that a broad range of products possessing
different viscosity characteristics can be made by roll cooking
cereal grits under different conditions of temperature and moisture.
Furthermore, the various cereal grains, either cooked or uncooked,
can exhibit viscous properties that differ from one another.
LITERA TURE CITED
AMERICAN ASSOCIATION OF CEREAL CHEMISTS. 1962.
Approved Methods of the AACC. Methods 08-01, 30-20, 32-15, and
46-10, approved April 1961. The Association, St. Paul. MN.
ANDERSON. R. A., CONWAY, H. F., PFEIFER, V. F., and GRIFFIN,
E. L., Jr. 1969a. Gelatinization of corn grits by roll and extrusion
cooking. Cereal Sci. Today 14:4-12.
ANDERSON, R. A.. CONWA Y. H. F., PFEIFER, V. F., and GRIFFIN,
E. L., Jr. 1969b. Roll and extrusion cooking of grain sorghum grits.
Cereal Sci. Today 14:372-375.
ANDERSON, R. A.• CONWAY. H. F., and PEPLINSKI. A. J. 1970.
Gelatinization of corn grits by roll cooking, extrusion cooking and
steaming. Staerke 22: 130-135.
KITE, F. E., SCHOCH. T. J.. and LEACH. H. W. 1957. Granule swelling
and paste viscosity of thick-boiling starches. Bakers Dig. 31(4):42-44.
POWELL, E. L. 1967. Production and use of pregelatinized starch. Page
523 in: Starch: Chemistry and Technology. Vol. II. R. L. Whistler and
E. F. Paschall, eds. Academic Press, New York.
WHISTLER, R. L. 1970. Industrial uses of corn starches. Page 171 in:
Corn: Culture, Processing, Products. G. E. Inglett, ed. Avi Publishing
Co., Westport, CT.

[Received October 19, 1981. Accepted January 25, 1982J

Vol. 59. No.4. 1982 269