Abstract
There are superior and inferior varieties in non-glutinous cooked rice. For the cohesiveness of cooked rice, glutinous showed high, non-glutinous superior showed middle and non-glutinous inferior showed low values. Maximum viscosities of amylogram of rice starches were in the same order as described above. But in rice flours glutinous rice showed lower value than non-glutinous rice. It is due to the fact that gelatinization of glutinous rice starches is affected definitely greater by protein, fat and — amylase than non-glutinous rice starches. By using amylograph, high qualities of non-glutinous rice bread, non-glutinous rice noodle and non-glutinous rice cake were obtained.
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