Results were analyzed in terms of pasting temperature (temperature where paste viscosity started to increase), peak viscosity (the highest apparent viscosity during pasting), peak temperature (the temperature at peak viscosity), peak time (the time to peak viscosity), breakdown (the difference between a peak and a trough viscosities, a lowest viscosity during cooking), final viscosity (a viscosity after cooking and cooling), setback from trough (the difference between a final and a trough viscosities), setback from peak (the difference between a peak and a final viscosities).