Taking five kinds of non-glutinous brown rice flour with quite different amylose contents as raw materials, and hydration characteristics, pasting viscosity and thermal characteristics were determined to compare the differences of their pasting properties to provide a foundation for selecting raw materials to process brown rice products. The results showed that pasting properties of brown rice flour with different amylose contents were quite different. The water absorption index, water solubility, swelling power, viscosity, regenerative value and attenuation value of brown rice flour decreased with the increasing of amylose content, because brown rice flour required more energy to paste. But the pasting time has no significantly difference.