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Physicochemical Properties of Japanese Native Red-Kerneled Non-glutinous Rice Cultivars of the Japonica Type
Amylographic characteristics Amylose Japonica type Protein Red-kerneled rice Texture
2009/7/23
To elucidate the physicochemical properties of Japanese native red-kerneled non-glutinous rice of the Japonica type cultivated without fertilizer application, a comparative study with 30 cultivars was...
A Red-Kerneled Glutinous Rice New Cultivar TSUKUSHIAKAMOCHI
Breeding Late maturing Quality of glutinous rice Red-kerneled rice
2009/7/22
A red-kerneled, glutinous rice new cultivar Tsukushiakamochi, developed at Fukuoka Agricultural Research Center, was selected from the cross between Saiwaimochi and Tsushimazairai. The maturation date...
Method of Testing Palatability of Glutinous Rice-cake
Glutinous rice Rice breeding Rice-cake Specific character test
2009/7/10
Palatability of rice-cake was evaluated by the following method using the samples used for yield test at Niigata Crop Research Center. Unpolished rice grains thicker than 1.85mm were collected passing...
The Hardness of Glutinous Rice Cake, Gelatinization and Urea Disintegration in Waxy Rice
Gelatinization Hardness of glutinous rice cake Rapid visco analyser Ripening temperature Urea disintegration
2009/7/8
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 pr...
Evaluation of Rice Cake Hardness and Eating Quality of Rice Cake for Breeding Selection of Glutinous Rice Varieties
Eating quality Hardness Near-infrared Analyzer Pasting temperature Peak temperature Protein content
2009/7/8
Glutinous rice is often processed into rice cakes and rice crackers, and its eating quality and processing suitability are important breeding. Rice cake hardness is a quality factor for to shorten th...
Effects of Nitrogen Fertilizer for Ear Manuring, Date of Planting and the Kind of Cultivar on Hardness of Glutinous Rice-Cake
Glutinous rice Glutinous rice-cake Hardness Oryza sativa L Processing suitability
2009/7/8
Glutinous rice is often processed to rice-cake (Mochi) and rice-crackers (Arare). Hot Mochi dough is difficult to cut and pack, and thus hardness of Mochi after cooling is an important processing pro...
Difference in the Quality of Glutinous Rice among Years and Areas, and the Factors Affecting the Quality in Hokkaido in Northern Japan
Hardenability of glutinous rice cake Air temperature during grain-filling Whiteness in polished rice Protein content Difference among years and areas
2009/7/7
In 2000—2003, the quality of glutinous rice, variety Hakuchou-mochi, was examined in six areas using 1044 samples, and hardenability of the rice cake was also examined using 86 samples. Furthermore, ...
Effect of Heat-moisture Treatment of Glutinous Rice on Promotion of Hardness of Mochi-kiji
glutinous rice heat-moisture treatment gelatinization temperature hardness of mochi-kiji
2008/4/20
Effect of the heat-moisture treatment of glutinous rice on the gelatinization temperature, the color tone of rice, and promotion of the hardness of mochi-kiji were studied. Heat-moisture treatment was...