Abstract
Flow properties of gelatinized pastes of non-glutinous rice flour (Nihonbare and Honenwase) and glutinous flour stored at the different temperatures (5°C and room temperature) were investigated.
1) The gelatinized pastes of non-glutinous rice flours exhibited non-Newtonian flow behavior with a yield value. The behavior also showed the existence of hysteresis loop. The viscosity of these pastes increased with extending the storage periods.
2) The gelatinized paste of glutinous rice flour exhibited non-Newtonian flow behavior with such a yield value as that of non-glutinous flour. The flow behavior, however, did not show the existence of hysteresis loop. For the storage effect on the increase of viscosity the glutinous rice flour was not so significant as that of non-glutinous rice flour.
