Abstract
The amylographic characteristics of non-glutinous rices using copper sulfate water solution which lose the enzyme activity were compared with the amylographic characteristics using distilled water. The viscosity differences of amylographic characteristics with copper sulfate water solution and with distilled water were small in the temperature from 70°C to 80°C. On the other hand, the viscosity differences were large at the maximum viscosity. There was a positive correlation between the viscosity differences of amylographic characteristics at the maximum viscosity and the balance degrees (-H/H) in the textural characteristics. The negative and positive correlations were also recognized between the viscosity differences at the maximum viscosity and the amylose contents or the enzyme activity in each.
