The hardness of glutinous rice cake, gelatinization and urea disintegration in waxy rice
2005
Sato, H.(Fukushima-ken. Agricultural Experiment Station, Koriyama (Japan)) | Saito, S. | Yoshida, T.
The gelatinization of characteristics measured with a rapid visco analyser (RVA) and urea disintegration were examined for the present waxy rice cultivars and the breeding lines to improve various processings of rice cake production. Difference of the hardness was recognized in the cultivars and the hardness of Koganemochi was higher than that of other cultivars. The interaction between variety and year was recognized. There were no breeding lines that were markedly inferior to Himenomochi or superior to Koganemochi in hardness. The hardness showed positive correlations with gelatinization temperature, peak temperature, minimum viscosity, final viscosity, and consistency and a negative correlation with breakdown of RVA characteristics. It was considered that the hardness, gelatinization temperature, peak temperature, minimum viscosity, final viscosity and consistency were affected by the temperature during the ripening period because those properties showed a high correlation with the temperature during the ripening period. Urea disintegration was examined to easily decide the gelatinization characteristics of the breeding lines. Urea disintegration could be used to select the hardness with small quantity because it showed the difference among varieties and correlation with gelatinization temperature. The cultivars with superior hardness may be selected indirectly using RVA characteristics and urea disintegration, were available to select in early generations after crossing with the parents with superior hardness considerating the ripening temperature. The select in for each ripening temperature may be necessary.
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