Abstract:  The gel properties of rice flour at different gelatinization time and different water contents were studied by tensile strain method.The elasticity modulus showed strongly a time－ dependent property.The mathematial model of elasticity modulus expressed a reciprocal relationship to time.The response surface of time and water content to gel displayed a mixvalue of gel strength at 4.793gf/mm~2 when the gelation time was 7.631min and water content 56.15％ .

Key words:  , Rice Gelatinization Gel properties；