How the composition of endosperm starch, protein, and lipid affects eating quality? Further analysis of Figure 5 revealed that amylose content, glutelin content, and total protein content exhibited a highly significant negative correlation with taste value; given that glutelin is the main component of wheat gluten—a factor influencing noodle hardness—it similarly affects the hardness of cooked rice, and as amylose content increases, cooked rice becomes increasingly fluffy and firm, thus the impact of amylose on eating quality is primarily mediated by glutelin.
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Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review.
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