Glutinous rice linked to lower gelatinating temperature and higher viscosity.
The researchers compared different types of rice starch to see how they behave when cooked. Glutinous rice from Japan cooks at a lower temperature than regular rice. The rice from Japan had the lowest viscosity, while the rice from Burma and Thailand had the highest. This suggests that the starch from Japanese rice has more amylose or longer glucose chains compared to other types of rice.
