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