Physicochemical basis of eating quality of rice.
Physicochemical basis of eating quality of rice.
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DOI：
10.1094/cfw-54-1-0018
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发表时间：
2009
影响因子：
--
通讯作者：
K. R. Bhattacharya
中科院分区：
文献类型：
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作者：
K. R. Bhattacharya
大米是人类最重要的主食(76)。其中90%以上是在南亚、东亚和东南亚种植和消费的。但尽管有这种浓度，大米实际上是非常适应性和多功能性的。它生长在所有大陆(南极洲除外)和100多个国家，从40°S到53°N纬度，从海平面到3000米，从陆地到低于1米到2米深的水域。因此，在适应了不同的农业气候条件后，水稻有数千个品种，它们的属性差异很大，包括烹饪、食用和产品制作质量。一种文化群体喜欢的大米或适合一种产品的大米，往往对另一种文化群体来说就不是这样。这种变异的一个明显例子是亚洲大米中心地带大米品质的系统性变化。从亚洲东部到南部，地方稻米具有明显的质构差异趋势。亚洲北部和东部的大米通常煮得又软又粘，而南亚的大米通常是干的。
Rice is the most important staple food of humankind (76). More than 90% of it is grown and consumed in South, East, and Southeast Asia. But despite this concentration, rice is actually very adaptable and versatile. It is grown in all continents (except Antarctica) and in more than 100 countries, between 40°S and 53°N latitudes, from sea level to 3,000 m in altitude, and from dry land to under 1to 2-m-deep water. Having been thus adapted to such diverse agroclimatic conditions, rice comes in thousands of cultivars that vary greatly in their attributes, including cooking, eating, and product-making quality. Rice palatable to one cultural group or suitable for one product is, more often than not, not so for another. A striking example of this variation is the systematic change in rice quality within the heartland of rice in Asia. There is a clear trend of textural difference in the native rice from the east to the south of Asia. Rice in the north and east of Asia (japonica) usually cooks soft and sticky, whereas that in South Asia (indica) generally cooks dry ABSTRACT