Studies on the rapid hardening quality of rice cake in upland rice [Oryza sativa] line 'Kantomochi 172' [Japan]
2007
Okamoto, K.(Ibaraki-ken. Plant Biotechnology Inst., Kasama (Japan))
The glutinous upland rice is utilized for a material of rice crackers in Japan. The elite varieties with the processing suitability are requested to increase the demand of upland rice. Hardening quality of rice cake in glutinous rice is the most important trait, to improve the working efficiency in manufacturing of rice cakes and rice crackers. I tried to establish an evaluation method for that hardening quality of rice cake in upland rice by using rapid visco-analyzer (RVA). At first, I established the test conditions for RVA in glutinous upland rice. By the addition of 400ppm solution of copper sulfate to the fine rice flour, each value of RVA characteristics were measured. Based on difference in hardening quality between two varieties, the idling temperature 40 deg C and the temperature slope of 10 deg C/min were most suitable for glutinous upland rice. Under these conditions, the pasting temperature and peak temperature of RVA showed a significant correlation coefficient with hardening quality of rice cake among major 11 varieties. The hardening quality of rice cake in glutinous upland rice was estimated by their pasting and peak temperatures. I carried out the indirect varietal screening on hardening quality of rice cake by both temperatures. It is suggested that the present evaluation method was efficient for the primary selection of hardening quality of rice cake, analyzing only 3.5g milled rice flours. In total 139 Japanese glutinous upland rice varieties of landrals, improved varieties and breeding materials were evaluated. An upland rice variety 'Kantomochi 172' was identified as a variety with the rapid hardening quality of rice cake among the tested varieties of upland rice.
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