From the functional standpoint, the amylose content of rice grain is among the most widely used chemical indicators of rice quality due to its importance in determining the eating value of rice in terms of texture and nutritional value (Suwannaporn et al., 2007). Kernels with low amylose content appear to be sticky after cooking and suitable for pastry industry or sushi, whereas high amylose levels determine less soft kernels which become hard upon cooling, being more suitable for various rice dishes as timbales. The accumulation of this molecule during the ripening period is genetically controlled (Cheng et al., 2005) and, to a lesser extent, it is also influenced both by climatic variables (Siebenmorgen et al., 2013) and agronomic practices, such as irrigation strategy or planting date (Cheng et al., 2003)

Currently the amylose content of rice grain is simualted via five alternative modelling approaches, given respectively by:

• Chen (2011)
• Lanning (2012)
• Li (2005b)
• Liu (2013)
• Cappelli (2015)

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