After autoclaving, the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.
淀粉经热处理后，除蜡性淀粉其峰值粘度增加外，所有淀粉的峰值粘度降低，且糊化温度提高。
Waxy type has higher peak viscosity and breakdown than other types, while it has lower breakdown, pasting temperature and peak time.
糯小麦淀粉的峰值粘度和稀懈值显著高于非糯小麦，但反弹值很小，峰值时间短，糊化温度低。
In addition, SSNM increased peak viscosity and breakdown values and decreased setback values, resulting in an improvement in cooking quality.
此外，实地氮肥管理明显提高了米粉的最高黏度、崩解值，降低了消减值，改善了稻米的食味品质。
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