Abstract: The objective in this paper was to investigate the mechanical proper t i es during the natural fermentation process of the milled whole rice granules.T he results revealed that the hardness,maximum breaking strain and plasticity of th e rice noodles tended to increasing, but the yield intensity tended to decre asin g along with the increase of the fermentation period.Youngs modulus and the maxi mum breaking stress achieved peak values after 4 days of fermentation and then d ecreased.5% paste made from fermented rice dough was non-Newtonian,pseu doplas tic fluid.The shear stress and apparent viscosity of rice dough samples f ermente d for 7 days were higher than other samples.

Key words: rice flour, natural fermentation, mechanical property