アミログラム特性の糊化開始温度による水稲もち品種の餅硬化速度の評価方法と餅硬化速度からみた糊化開始温度と登熟温度

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献16件 参考文献11件

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  • Estimation of Hardening Speed of "Mochi" of Glutinous Rice from the Gelatinization Temperature, an Amylographic Characteristic, and the Correlation of the Hardening Speed with Gelatinization Temperature and Air Temperature During the Ripening Period.
  • アミログラム トクセイ ノ コカ カイシ オンド ニ ヨル スイトウ モチ ヒンシュ ノ モチ コウカ ソクド ノ ヒョウカ ホウホウ ト モチ コウカ ソクド カラ ミタ コカ カイシ オンド ト トウジュクオンド

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We examined the correlation of hardening speed of “mochi” (rice cake) of glutinous rice with the gelatinization temperature, an amylographic characteristic, and air temperature during the ripening period, in six glutinous rice cultivars. The hardening speed of “mochi” showed a strong negative correlation with the gelatinization temperature in all cultivars examined. Thus, it is possible to use gelatinization temperature as an indicator of the hardening speed of “mochi”. When the gelatinization temperature was lower than 62°C, the hardening speed of “mochi” was as low as 1.0, which is not suitable for “mochi” processing. Therefore, the gelatinization temperature of 62°C was suggested to be useful as an indicator for selecting glutinous rice cultivars superior in “mochi” hardening speed. Air temperature during the ripening period showed a strong negative correlation with the hardening speed of “mochi”, and a strong positive correlation with the gelatinization temperature. When the air temperature during the ripening period was lower than 24°C the hardening speed of “mochi” was very slow. The hardening speed varied with the year more widely than with the cultivar, suggesting that the hardening speed of “mochi” is affected more largely by the air temperature during the ripening period than by genetic background.

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