Ichiro Shoji

Relationship between F4 Individuals and F5 Lines in Cooking Quality of Rice

Palatability of cooked rice is correlated with its physicochemical characteristics. The physical characteristics of cooked rice include cooking quality such as water-uptake ratio and total solids weight and amylographic characteristics. Amylose and protein are the chemical components which influence the physical characteristics of cooked rice (Inatsu, 1988) . On the other hand, cooking quality is highly correlated with the palatability (Taira, 1997), and the heritability of total solids weight is higher than those of amylographic characteristics, amylose, and protein content (Taira, 1998). The selective effect for palatability in rice breeding is low because of the heterozygosity in the early F 2 and F 3 generations. In this paper, we report the parent-offspring

Influence of Nitrogen Content varied by Milling on Cooking Quality of Rice.

米の食味および米の窒素含量との関係が認められている炊飯特性について,加熱吸水率,溶出固形物量の測定を行い,精米中の窒素の分布と炊飯特性との関係について検討した.米の窒素は表層に多く分布し,窒素含有率の高い表層の精米粉の膨潤度は低かった.また,搗精が進み窒素含有率が低下すると精米の加熱吸水率は高まり,溶出固形物量は増加した.

Viscosity Properties by Amylograph of Rice

There are superior and inferior varieties in non-glutinous cooked rice. For the cohesiveness of cooked rice, glutinous showed high, non-glutinous superior showed middle and non-glutinous inferior showed low values. Maximum viscosities of amylogram of rice starches were in the same order as described above. But in rice flours glutinous rice showed lower value than non-glutinous rice. It is due to the fact that gelatinization of glutinous rice starches is affected definitely greater by protein, fat and — amylase than non-glutinous rice starches. By using amylograph, high qualities of non-glutinous rice bread, non-glutinous rice noodle and non-glutinous rice cake were obtained.