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The numbers of aleurone layers and thickness of pericarp of waxy rice in dorsal side were higher than those in vental side, However, varietal characteristics of the bran structures were observed. The water uptake rates of brown rice at 60℃ were similar between j × indica varieties(Hangangchalbyeo, H and Baegunchalbyeo, B) and higer than that of japonica variety (Shinsunchalbyeo, S). Inherent viscosities for H, B and S waxy rice starches were 1.92, 1.84 and 1.73 dlg^(-1), respectively. The minimum moistures for gelatinization of waxy rice starches determined by DSC were 36.4∼38.6% which represented 4moles of water per mole of hexose unit.
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