Fermentation initiated by lactic acid bacteria coupled with <i>Saccharomyces cerevisiae</i> improved the gelatinous suitability of rice.

For all gels, the G' showed an increasing trend with the ascending of frequency, the G' of gel prepared from raw Gui Chao rice ranged from 1961.55 ± 40.74 rad/s to 2724.50 ± 21.06 rad/s, which plotted on upper of that from raw late indica rice, while, the G" of gel prepared from raw Gui Chao rice was between 157.66 ± 11.01 rad/s and 407.11 ± 20.

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The effect of fermentation on pasting properties of rice It was monitored that the viscosity evolution of rice flour suspension accompanied with the forwarding of its gelatinization process, the viscosity of the paste was initially increasing, in which the maximum value was defined as the peak viscosity (PV), subsequently, it showed a decreasing trend at first and then ascended, of which the turning point was in accordance with the trough viscosity (TV) and the last viscosity of the test was defined as the final viscosity (FV), as shown in Fig. 1 .

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