Gelatinization temperature (GT)
1. GT is measured by determining the alkali-spreading value for which the alkali digestibility test is employed.
2.Grains are soaked in 1.7% KOH and incubated in a 30oC oven for 23 hours.
3.Measurement ranges are based on the following: Gelatinization temperature is estimated by the extent of alkali spreading and clearing of milled rice soaked in 1.7% KOH at room temperature or at 39oC for 23 hours.
4. The degree of spreading is measured using a seven-point scale as follows:
1. Grain not affected