The AC, gelatinization temperature (valued as alkali
spreading, ASV), and gel consistency were determined
according to the methods included in the
Agricultural Industry Standard NY/T593-2002 issued
by the Ministry of Agriculture, P. R. of China. Rapid
viscosity analysis (RVA) was carried out using a 3-D
rapid viscosity analyzer (Newport Scientific, Australia)
according to the recommended procedures of
American Association of Cereal Chemists (Reddy
et al. 1994).