Cooperative Test on Amylography of Milled‐Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature

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Abstract
An ICC cooperative test on Amylograph viscosity of milled‐rice flour involving 11 laboratories and 4 contrasting rice samples was undertaken to determine the reproducibility of the method. The highest contribution to total variance was from sample followed by laboratory and then sample x laboratory. Only 2 of 9 laboratories showed similar peak viscosities on the samples, only 3 of 8 laboratories had similar cooked paste final viscosities, but none of 7 laboratories had similar cooled paste final viscosities using preground flour and a common method. Use of individual mills to prepare flour for the common method and use of laboratory method with preground flours increased variance due to laboratory and reduced the contribution of sample. Final gelatinization temperature of starch may be readily estimated from the apparent temperature of 20 BU intercept of the Amylograph curve of 20% preground paste from the results of 5 laboratories with 700 g · cm cartridge.