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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2000.4
- 수록면
- 53 - 80 (28page)
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초록· 키워드
오류제보하기
A large effort on the breeding research for improving the grain quality of Tongil-type rice was intensively exerted during 1970s~1980s and the marketing and eating quality of them was remarkably improved through the selection of good grain appearance, low gelatinization temperature and low amylose content.
The endeavors enhancing the grain quality of high-yielding japonica rice were steadly continued during 1980s~1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice.
In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer.
Our breeding effort in rice quality improvement for the future should focus on enhancement of palatability of cooked rice as well as the diversification of varietal variation in physical and chemical characteristics of rice grain.
The endeavors enhancing the grain quality of high-yielding japonica rice were steadly continued during 1980s~1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice.
In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer.
Our breeding effort in rice quality improvement for the future should focus on enhancement of palatability of cooked rice as well as the diversification of varietal variation in physical and chemical characteristics of rice grain.
목차
ABSTRACT
緖言
1. 쌀 品質 評價 要素 및 檢定技術 現況
2. 良質米 選拔 基準과 食味 關聯 米質 特性間 相關 및 品種 變異
3. 쌀 品質改良 育種의 最近 成果
4. 米質改良 育種의 今後 展望
摘要
Reference
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UCI(KEPA) : I410-ECN-0101-2009-594-017424117