8 different kinds of glutinous rice flour were collected, rapid viscosity tester （RVA） and differential scanning calorimeter （DSC） were used for investigating the effects of physical and chemical properties on retrogradation of glutinous rice flour. After the RVA and DSC tests, it was found that the samples of northeast japonica and anhui japonica glutinous rice were easier gelatinized and the aging degree of the samples was the smallest. Comparing with the waxy glutinous rice flour, japonica glutinous rice flour is harder to be retrogradat...
