Production and chemical propertiesdetermine the relationship between the physical and chemical properties of flour from the amylose content , fat, protein and moisture , these variables will be analyzed protein, fat, moisture andprotein analysis method (protein. 18 92087 for protein and protein 18 922.06 for fat) moisture analysis method of ISO (ISO 712: 1998) and amylose starch is following with iodine Carrie Lo's method, by measuring the length at 620 nm iodine solution. flour and then incubated for 20 min at room temperature. The reference standard curve with 66 g of starch amylose starch per 100 g of amyl set Megazyme K-04 / 06t (Megazyme InternationalLtd,Carlow,Ireland) were made by triplicate analyzes