以不同溫度的水沖泡米麩，分別測量其α化度及在試管中加入α-amylase作用，以了解沖泡溫度對米麩澱粉水解之情形，結果顯示30℃沖泡米麩之α度為80%,100℃沖泡則為98%;95℃沸水沖泡後受α-amylase作用之相對水解率為室溫的水沖泡之1.5倍。不論其α化度或α-amylase作用程度均隨沖泡溫度之提高而增加。 Pulverized powder of heat-treated rice samples purchased from Tainan and Kaohsuing area were investigated according to medthods of CNS. There were many shortages in labeling and packaging of such commercial rice product. The chemical composition of ten samples of rice powders was as followed: moisture, 2-4%; ash, O.4-1%, crude fat,2-4.5%; carbohydrate, 86-98%; and crude protein, 2.8-5%. The digestibility of rice powder depends mainly on the degree of gelatinization of starch in it. The α-starch content of aqueous rice powder suspension was increased from about 80% at 38℃ to about 98% at I00℃. The relative digestibility of starch in rice powder at 98'C was about I.5-fold higher than that at 21℃.