2. EXPERIMENTAL
2.1 Rice Flour Samples
We used two types of non-glutinous rice flours. One was
amorphous rice flour of the trade name “Amorphous Rice
Flour J ” produced by Frystar Co., Ltd. We labeled this as rice
flour A. The other was conventional rice flour of the trade
name “Junkiko” produced by Hinomoto Cereals Flour Milling
Co., Ltd. We labeled this as rice flour B.
2.2 Preparation of Rice Batter
We prepared blends of rice flours A and B. Ratios of the
two types of flours and flour names are shown in Table I. The
rice batter samples were mixed by hand using 200 g rice flour