Amylograph or Pasting Curve of Starch Granules during Heating 0.5 100 0.4 (s.ed) 02 , 60 o 200 400 600 Time(sec) 0.600 100.0 6.0 Temperature(Deg C) 10i.0 300.0500.0 Global time(s) M202 Rice Flour Viscosity Profile Analysis Rice Flour Concentration(%) Temperature (C) 100 Time(s) 77 60 80 100 Temperature °C 0 0.1 0.2 0.3 0.4 0.5 Viscosity (Pa .s) 0 200 400 600 800 Time (sec) Amylograph or Pasting Curve of Starch Granules during Heating M202 Rice Flour Viscosity Profile Analysis Rice Flour Concentration (%) Global time (s) Temperature (Deg C) 0 100.0 300.0 500.0 800.0 0.6000 0 0.1000 0.2000 0.3000 0.4000 0.5000 Viscosity (Pa.s) 100.0 40.0 50.0 60.0 70.0 80.0 90.0 6% 7% 8% 9% 60 80 100 Temperature (°C) 0.0 0.2 0.4 0.6 Viscoisty (Pa .s) 200 400 600 800 1000 Time (s) Non-waxy Waxy