| Samples | Time (d) | T0 (˚C) | Tp (˚C) | Tc (˚C) | △H (J/g) | DR (%) |
| White waxy wheat flour | 0 (pasting) | 61.6 ± 0.03 | 69.7 ± 0.00 | 76.8 ± 0.01 | 6.1722 ± 0.03 |
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| 1 | ― | ― | ― | ― | ― | |
| 3 | ― | ― | ― | ― | ― | |
| 5 | 45.8 ± 0.01 | 51.1 ± 0.00 | 61.5 ± 0.03 | 0.1579 ± 0.00 | 2.56 ± 0.00 | |
| 7 | 47.1 ± 0.00 | 51.2 ± 0.00 | 64.5 ± 0.01 | 0.2980 ± 0.01 | 4.83 ± 0.01 | |
| 14 | 49.7 ± 0.03 | 54.6 ± 0.00 | 66.7 ± 0.01 | 0.3145 ± 0.00 | 5.10 ± 0.00 | |
| Glutinous rice flour | 0 (pasting) | 59.2 ± 0.00 | 66.7 ± 0.00 | 76.0 ± 0.03 | 5.9374 ± 0.03 |
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| 1 | ― | ― | ― | ― | ― | |
| 3 | ― | ― | ― | ― | ― | |
| 5 | 48 ± 0.07 | 52.4 ± 0.00 | 68.8 ± 0.01 | 1.8888 ± 0.06 | 3.18 ± 0.03 | |
| 7 | 49.6 ± 0.05 | 56.6 ± 0.00 | 66.6 ± 0.04 | 0.3334 ± 0.00 | 5.62 ± 0.01 | |
| 14 | 48.4 ± 0.02 | 52.8 ± 0.00 | 65.6 ± 0.03 | 0.3957 ± 0.01 | 6.66 ± 0.04 |