Changes in Properties of Waxy Rice During Steeping in Water

The steeping of waxy rice in water at for 12 hr resulted in the decrease of protein, crude fat and ash contents. Water-binding capacity and swelling power (at ) of waxy rice flour increased upon steeping. Maximum viscosity of waxy rice flour in 0.19 N sodium hydroxide solution was increased up to 6 hr steeping and decreased thereafter. The amylograph indices increased as the steeping time increased. The degree of changes in properties during steeping was different between two waxy rice cultivars.