Abstract
Water uptake at 80°C and starch‐iodine blue value at 65°C, both expressed as percentage of the respective parameter at 96°C gave good inverse estimates of the gelatinization temperature of rice. The equilibrium moisture content on soaking in water was 28–29s in indica, and 30–31% in dwarf indica and japonica rice. Similarly the fraction of total amylose soluble in water (96° C) was around 50% in indica and japonica, but 35% in dwarf indica. Dwarf indica rice viscogram showed a rather high setback value. The blue value of the excess cooking water of rice gave no useful information. Varieties with less than 25% amylose gave C‐type alkali reaction.
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