Brown flour

Gelatinization

Retrogradation^**

T_o

T_p

T_c

ΔH (J/g)

T_o

T_p

T_c

ΔH (J/g)

Indica

70.55 ± 0.1^c

75.37 ± 0.3^c

81.54 ± 0.3^b

4.76 ± 0.2^a

54.78 ± 0.6^c

55.69 ± 0.5^d

58.34 ± 0.3^d

0.64 ± 0.1^b

Japonica

64.38 ± 0.3^d

68.39 ± 0.5^d

74.06 ± 0.4^c

4.16 ± 0.1^a

54.67 ± 0.2^c

55.68 ± 0.2^d

58.43 ± 0.1^d

0.60 ± 0.1^b

061

76.28 ± 0.0^a

79.20 ± 0.2^a

83.47 ± 0.4^a

6.20 ± 0.1^b

56.24 ± 0.1^b

57.68 ± 0.2^b

60.12 ± 0.1^b

0.68 ± 0.2^ab

067

75.99 ± 0.3^a

79.45 ± 0.1^a

83.95 ± 0.1^a

7.53 ± 0.1^a

57.35 ± 0.4^a

58.29 ± 0.1^a

61.56 ± 0.7^a

0.91 ± 0.1^a

611

75.16 ± 0.5^ab

78.36 ± 0.2^b

83.65 ± 0.5^a

8.19 ± 0.5^a

55.12 ± 0.3^c

56.71 ± 0.2^c

59.31 ± 0.5^c

0.81 ± 0.2^ab

719

75.41 ± 0.1^b

78.38 ± 0.2^b

83.49 ± 0.7^a

7.10 ± 0.1^b

55.39 ± 0.3^c

56.83 ± 0.5^c

59.32 ± 0.1^c

0.88 ± 0.1^a

720

60.39 ± 0.2^f

66.14 ± 0.5^e

73.92 ± 0.1^c

3.40 ± 0.0^c

50.65 ± 0.5^e

51.93 ± 0.3^f

54.76 ± 0.4^f

0.53 ± 0.1^b

721

62.77 ± 0.6^e

67.55 ± 0.8^d

74.26 ± 0.1^c

5.05 ± 0.4^ab

52.67 ± 0.2^d

53.39 ± 0.8^e

56.23 ± 0.4^e

0.77 ± 0.2^ab