Abstract
The visco-elastic behavior of cooked rice was measured by a parallel plate plastometer and the visco-elasticity of cooked rice was calculated by the method of Dr. G. H. Dienes.
In case of non-glutinous rice grain in Japan, the viscosity of cooked rice ranged from 1.62to 7.15×106 poise and the elasticity of the same rice ranged from 4.08 to 12.64×105 dyne/cm2.
On the other hand, in case of glutinous rice, the viscosity of steamed rice ranged from 1.64to 3.26×106 poise and the elasticity of the same rice ranged from 1.21 to 3.92×106 dyne/cm2.
