Samples | Peak viscosity/ RVU | Trough viscosity/ RVU | Breakdown/ RVU | Final viscosity/ RVU | Setback/ RVU | Peak time/ min | Pasting temperature/˚C |
White waxy wheat flour | 2679 ± 132.8 | 876 ± 19.9 | 1803 ± 113.3 | 1179 ± 13.4 | 304 ± 6.8 | 3.49 ± 0.05 | 68.2 ± 0.23 |
Glutinous rice flour | 3206 ± 139.6 | 1276 ± 30.0 | 1931 ± 111.3 | 1680 ± 43.2 | 404 ± 16.5 | 3.65 ± 0.09 | 64.8 ± 0.4 |