稻米的蒸煮食用品质是由其理化性质决定的。它主要包括直链淀粉含量、胶稠度、糊化温度等。米饭的质地很大程度上是由直链淀粉与支链淀粉的含量比决定的。胶稠度主要用来区分4.4%冷米胶的粘稠度。胶稠度与粘度之间呈负相关,与米饭的硬度则呈正相关。糊化温度是淀粉在热水中吸水膨胀至 The cooking quality of rice is determined by its physical and chemical properties. It mainly includes amylose content, gel consistency, gelatinization temperature and so on. The texture of rice is largely determined by the ratio of amylose to amylopectin. Glue consistency is mainly used to distinguish the consistency of 4.4% cold rice glue. Gel consistency and viscosity was negatively correlated, and the hardness of rice was positively correlated. Gelatinization temperature is starch in hot water swelling to