The relationship between amylographic characteristics or cooking qualitiesand components of milled rice

The high correlation was observed between the swelling power of rice flour at 80 degreesC and the viscosity at 85 degreesC in amylographic characteris tics or the soluble solids at 70 degreesC in cooking qualities. On the othe r hand, it was recognized that amylose and nitrogen contents of rice restra ined the viscosity at 85 degreesC in amylographic characteristics, the solu ble solids from rice grain and the swelling of rice flour, and also recogni zed that amylase of rice let the gelatinization temperature fall and promot ed the viscosity at 85 degreesC in amylographic characteristics and the sol uble solids from rice grain. In addition, it was suggested that the viscosi ty at 85 degreesC in amylographic characteristics and the soluble solids at 70 degreesC in cooking qualities which were related to the rice palatabili ty were influenced by amylose, nitrogen and amylase activity of rice.