胶稠度，大米淀粉经稀碱热糊化成为米胶，冷却后在水平放置的试管中会作一定程度的延伸，测量出延伸后的米胶长度。
The cultivar with more lactic acid in exudates had smaller gel consistency and alkali spreading values,but had greater amylose content.
根系分泌乳酸较多的品种,稻米的胶稠度和碱化值较小,直链淀粉含量较高。
参考来源 - 根系化学讯号与稻米品质的关系Grain shape, brown rice rate, chalkiness, gel consistence, protein content, amlyose content were the 6 principal factors of rice quality, and the cumulative variance contribution of them reached 88.0466%.
品质性状因子分析表明,粒形、糙米率、垩白、胶稠度、蛋白质含量、直链淀粉含量6个主因子的累计贡献率为88.0466%,基本上概括了12个品质性状的主要信息。
参考来源 - 旱稻种质主要农艺性状与品质性状及抗旱性的遗传参数分析·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
With the reduction of water consumption, the amylose content of rice grain decreases, but the gel consistency and protein content increase.
结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；
The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);
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。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
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