Cereal Chem 63:325-326   |  VIEW ARTICLE
A Rapid Procedure for Determining Amylographic Viscosity of Rice Flour.

R. N. Sharp. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

An amylographic viscosity profile was produced within 10 min from 13% rice flour slurry (15 g of rice flour [12.5% wb] in 100 ml of water) and used to predict the standard amylographic peak viscosity. A high degree of linear relationship was found between the rapid and standard peak viscosities of medium-grain rice flour and between an adjusted rapid peak and standard peak viscosities of long-grain rice flour. Predictive equations were developed for both medium and long grain rice.