Rheological properties of a popular Chinese rice flour pastes were determined with a rotational viscometer at different levels of concentration and temperature. The rice flour had intermediate amylose content, medium gel consistency and high birefringence‐endpoint temperature (BEPT). Cooked pastes exhibited shear‐thinning behavior without yield stress at the concentration levels of 2∼6% and temperatures of 25∼80C and their flow properties were represented by a power law model. The effects of concentration and temperature on consistency index, flow behavior index and apparent viscosity were investigated.
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Wang et al. (1999) studied this question.
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