Broken rice and head rice (TYPE: 535 nuo) were obtained
from local market. Broken rice was milled to pass through
a 0.5 mm sieve. The thermostable a-amylase was from
Bacillus licheniformis (Termamyl 120 L, Novozymes,
Denmark). The enzyme had an optimum pH of 6–8, a
density of 1.2 g/ml and an activity of 120 KNU/g
(1KNU = Kilo Novo alpha-amylase Unit, defined as the
amount of enzyme which hydrolyzes 5.26 g starch/h).
Wheat Qu was presented by Zhejiang Nverhong Shaoxing
Wine Co, Ltd. Yeast was purchased from Angel Yeast Co,
Ltd. All other chemicals and reagents were of reagent
grade.