Treatments	Gelatinization temp. ˚C	Maximum Viscosity		Viscosity at 95˚C (B.U)	Viscosity at 50˚C (B.U)	Setback (B.U)
Treatments	Gelatinization temp. ˚C	˚C	B.U*	Viscosity at 95˚C (B.U)	Viscosity at 50˚C (B.U)	Setback (B.U)
Wheat flour	61.8	88.7	525	412	608	196
Rice flour (RF)	66.3	91.5	580	520	980	460
RF 80% with SF 20%	69.7	93.0	530	430	860	430
RF 70% with SF 30%	73.0	93.5	480	390	750	360
RF 60% with SF 40%	76.5	95.0	450	340	660	320
RF 80% with GCF 20%	73.2	93.0	420	390	790	400
RF 70% with GCF 30%	75.6	95.5	380	370	630	260
RF 60% with GCF 40%	77.4	97.0	350	320	540	220