高产、优质、多抗是全球范围内的水稻育种目标。各地的育种工作者越来越注意到水稻品质的改良——即优质米育种,除重视改良其蛋白质含量及其它一些生化与形态性状外,尤其注意其蒸煮品质。稻米的蒸煮品质主要取决于直链淀粉含量、糊化温度高低和胶稠度的软硬等。不同地区的稻米消费者总是选择不同稻米来满足他们的消费习惯,在温带地区(日本、中国北方、朝鲜、意大利等),人们多食用粳稻米,其直链淀粉含量低,胶稠度软,糊化温度低;在南亚等热带及亚热带地区,人们多食用籼稻米,其直链淀粉含量高,胶稠度中,糊化温度中。了解有关籼粳稻间蒸煮品质 High yield, high quality, multi-resistance is the goal of rice breeding worldwide. Breeding workers in various regions pay more and more attention to the improvement of rice quality - that is, high-quality rice breeding, paying particular attention to the cooking quality besides focusing on improving its protein content and other biochemical and morphological traits. The cooking quality of rice mainly depends on the amylose content, the gelatinization temperature, the hardness and hardness of the gel. Rice consumers in different regions always choose different types of rice to satisfy their consumption habits. In temperate regions (Japan, northern China, North Korea, Italy, etc.), people eat more Japonica rice with low amylose content and soft gel consistency. Gelatinization temperature is low; in tropical and subtropical regions such as South Asia, people eat more indica rice, with high amylose content, gel consistency, gelatinization temperature. Learn about the quality of cooking between indica and japonica