The effects of rough rice pre-drying, drying, and storage treatments on the gelatinization and retrogradation properties of long-grain rice (cv. Cypress) were studied via differential scanning calorimetry (DSC). The experimental variables included two pre-drying conditions (immediate and delayed drying), two drying conditions (high and low air temperatures), and four storage treatments (no storage, and storage at 4, 21, and 38°C for 20 wk). Gelatinization of the rice flour in water occurred at

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... emperatures from 73 to 86°C, with an enthalpy of 8.3 to 9.7 J/g. Storage temperature had a significant effect on the gelatinization characteristics. Rice stored at 38°C exhibited higher (p < 0.0005) gelatinization enthalpy and peak temperature than did rice stored at 4 and 21°C. Pre-drying treatments had no significant effect on the gelatinization enthalpy and peak temperature, but did on the onset temperature (p < 0.05). The pre-drying and/or drying treatments had significant (p < 0.05) effects on the retrogradation onset and conclusion temperatures of gelatinized rice. Storage of rough rice significantly (p < 0.0001) increased retrogradation enthalpy, but did not affect the peak temperature of the retrogradation endotherm.