Abstract
The Brabender's amylograph was used for comparing the viscocity of the non-glutinous and glutinous Japanese rices, which mainly belong to Oryza sativa L. japonica, and the Burmese, Siamese, and other rices which belong to Oryza sativa L. indica. The glutinous rice had lower gelatinating temperature than the non-glutinous rice. Generally speaking, the rice of indica type showed the highest Brabender Unit and the glutinous Japanese rice showed the lowest. It is assumed from these results that the amylose content of the starch separated from the rice of japonica type or/and the terminal glucose chain of amylopectin of the former starch is longer than that of the latter.
