Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
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概要
- 論文の詳細を見る
This paper describes the features of new characteristic rice cultivars developed in the Hokuriku region, especially Hokuriku 166 (floury mutant rice) and Hokuriku 169 (sugary mutant rice), in comparison with Koshihikari. Using Hokuriku 166, it is easy to make fine rice flour because the starch granules for this cultivar are globular and small. Therefore, this cultivar is popular because it is easy to handle. Hokuriku 169 has a high proportion of bran and high γ-aminobutyric acid (GABA) content. The fineness of Hokuriku 166 rice flour and the component parts of Hokuriku 169 are promising as raw material for processing.
- 社団法人 日本食品科学工学会の論文
- 2007-11-01
著者
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HOMMA Noriyuki
Food Research Center, Niigata Agricultural Research Institute
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MOROHASHI Keiko
Food Research Center, Niigata Agricultural Research Institute
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YOSHII Youichi
Food Research Center, Niigata Agricultural Research Institute
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HOSOKAWA Heitarou
Food Research Center, Niigata Agricultural Research Institute
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MIURA Kiyoyuki
Hokuriku Research Center, National Agricultural Research Center
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Miura Kiyoyuki
Hokuriku Research Center National Agricultural Research Center
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Yoshii Youichi
Niigata Agricultural Res. Inst. Niigata Jpn
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Yoshii Youichi
Food Research Center Niigata Agricultural Research Institute
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Hosokawa Heitarou
Food Research Center Niigata Agricultural Research Institute
関連論文
- Properties and components of the floury and sugary mutant rice cultivars developed in the Hokuriku Region
- Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
- Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
- Effect of Superheated Steam Treatment on Enzymes Related to Lipid Oxidation of Brown Rice