Table 5 Blending effects on physicochemical properties of rice flours.

Properties	Parameters	RF	SM1)	HA2)	MY3)
(a) SP and WS	SP4) (60°C)	SM		-	-
		HA	-6)		-
		MY	-	-
	WS5) (60°C)	SM		-	-
		HA	-		-
		MY	-	-
	SP (80°C)	SM		-	↓7)
		HA	-		↓
		MY	↓	↓
	WS (80°C)	SM		-	↓
		HA	-		↓
		MY	↓	↓
(b) Pasting property	Peak-viscosity	SM		-	↓
		HA	-		↓
		MY	↓	↓
	Trough viscosity	SM		-	-
		HA	-		-
		MY	-	-
	Break-down	SM		-	↓
		HA	-		↓
		MY	↓	↓
	Setback	SM		-	↑8)
		HA	-		↑
		MY	↑	↑
	Fina viscosity	SM		-	↑
		HA	-		↑
		MY	↑	↑
(c) Rheological property at 1 Hz frequency	G' (Pa)	SM		-	↓
		HA	-		↓
		MY	↓	↓
	n'	SM		-	-
		HA	-		-
		MY	-	-
	log(k')	SM		-	↑
		HA	-		↑
		MY	↑	↑
	G" (Pa)	SM		-	-
		HA	-		-
		MY	-	-
	n"	SM		-	-
		HA	-		-
		MY	-	-
	log(k”)	SM		-	-
		HA	-		-
		MY	-	-
	tanδ	SM		-	↑
		HA	-		↑
		MY	↑	↑

¹⁾SM: Saemimyeon
²⁾HA: Hanareum No. 4
³⁾MY: Milyang No. 328
⁴⁾SP: swelling power
⁵⁾WS: water solubility
⁶⁾ – : represents additive effect
⁷⁾↓: represents non-additive effect (antagonistic)
⁸⁾↑: represents non-additive effect (synergistic)