The viscosity reduction and shear stability improvement of annealed starch contribute to the reduction in granular swelling and amylose leaching, together with an increase in the interaction between starch chains during annealing (HOOVER and VASANTHAN, 1993; JACOBS et al., 1995). The effect of various molecular sizes of rice starch on annealing has been studied; it was found that the onset and peak temperatures (To and Tp) of acid-treated starches were increased after annealing (LIN et al., 2008). Steady shear viscosity was measured using rotational mode of a stresscontrolled rheometer (Physica MCR 301, Anton Paar, Stuttgart, Germany) equipped with 25 mm diameter cone-and-plate geometry, 2 cone angle and 0.21 mm gap, shear rate 0.0003-100 s-1 at 25 C. Shear viscosity of commercial sauces was determined under the same condition. 2.7. Steady shear viscosity of annealed acid-methanol-modified rice starch The results of shear viscosity as a function of shear rate are shown in Fig. 3.