Abstract
The high correlation was observed between the swelling power of rice flour at 80°C and the viscosity at 85°C in amylographic characteristics or the soluble solids at 70°C in cooking qualities. On the other hand, it was recognized that amylose and nitrogen contents of rice restrained the viscosity at 85°C in amylographic characteristics, the soluble solids from rice grain and the swelling of rice flour, and also recognized that amylase of rice let the gelatinization temperature fall and promoted the viscosity at 85°C in amylographic characteristics and the soluble solids from rice grain. In addition, it was suggested that the viscosity at 85°C in amylographic characteristics and the soluble solids at 70°C in cooking qualities which were related to the rice palatability were influenced by amylose, nitrogen and amylase activity of rice.
