抄録
Significant correlations among amylograph characteristics or other relating properties of rice starch and flour were recognized by orderly rearrangement of previously obtained data. Linear regression of peak viscosity on breakdown was available for detecting a deteriorative damage of rice starch and grain. Alpha-amylase in white rice did not have close relation with peak viscosity of the flour. The ratio of breakdown to consistency and the corrected peak viscosity calculating the coincidence of the slurry concentration were significantly correlated with the starch iodine blue value and rigidity of the cold paste body respectively.
