To improve flour quality and extend retrogradation time in processed foods made with non-glutinous rice flour, flour was hydrolyzed using malt extract, which has high amylase activity. The hydrolyzed non-glutinous rice flour (HNGRF) was prepared by response surface methodology (RSM) to optimize the experimental design. The factors for RSM were concentration of malt extract (CME) and enzyme reaction time (ERT). The pasting properties of HNGRF were analyzed using a rapid visco-analyzer (RVA). The optimized conditions were analyzed via setback values in RVA. Enzyme activity of the malt extract used to prepare HNGRF was $34{pm}1.2$ unit/mL. Setback values, which predict starch retro-gradation, were minimized by treating with 14.22% CME and a 4.21 h ERT. In conclusion, malt extract treatment can improve flour quality and extend retrogradation time in processed foods made with non-glutinous rice flour when optimized conditions of 13-15% CME and 4-5 h ERT are applied.