摘要
对广西46个水稻品种稻米的外观、碾米、蒸煮食味及营养品质进行了分析,结果表明,稻米长度以中长、短两种类型为主,形状以适中品种占多数,垩白大、小类型偏多;碾米品质普遍优良;糊化温度以中、低型为主,胶稠度软型品种少,硬型、中型品种居多;直链淀粉中等类型少;蛋白质、粗脂肪含量中等。
The appearance, milling, cooking, eating and nutrient qualities of 46 varie- ties of rice in Guangxio were studied. The results indicated that most of them liad intermediate and short lengths of grain, medium grain shapes, good milling qualities, intermediate and low gelatinization temperatures, hard and intermediate gel consistencies, with medium contents of protein as well as crude fat; just few of them shown intermediate amylose contents and soft gel consistencies.
出处
《基因组学与应用生物学》
CAS
CSCD
1989年第4期1-12,共12页
Genomics and Applied Biology
关键词
水稻
品质
分析
rice
quality
analyses
