Figure 5 shows results of uniaxial elongational viscosity
measurement. Batters of B80A20 and B60A40 (20-40 wt%
of amorphous rice flour A) showed the strain softening in
which viscosity gets lower than the value obtained from the
linear viscosity-strain relation in a large strain region. In the
case of the batter samples of B40A60, B20A80 and A100,
the strain softening was suppressed and the strain hardening
was observed. In the strain hardening, viscosity exceeds the
value obtained from the linear viscosity-strain relation in a
large strain region. This was the first observation of the strain
hardening for a pure non-glutinous rice batter by blending
amorphous rice flour.