With the reduction of water consumption, the amylose content of rice grain decreases, but the gelconsistency and protein content increase.
随着稻田耗水量的减少，稻粒的直链淀粉含量降低，而胶稠度和蛋白质含量提高。
2
Apparent amylose content (AAC), gelconsistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
3
The results indicated that most of the Indica hybrids had high amylose content (AC), hard gelconsistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);