Three varieties of rice, Taichung Glutinous 70(TCW 70) which is a waxy rice, intermediate amylose content Tainung 67 (TN 67), and high amylose content Taichung Native 1(TCN 1), both of which are a non-waxy rice, were used in this
study for preparing pregelatinized rice flour either by hot air fluidized-bed puffing or by gun puffing.