The relationship of the chemical compositions in the paddy kernel to the paddy's moisture-adsorption cracking rate is studied by multivariate linear regression analysis, and the results show that the contents of starch (x5) and protein (x4) have greater effect on the cracking rate (y), the duality linear regression equation is y=296.84 - 2.2lx5- 8.32x4, the significance level is 0.014, and the effect of starch content is greater than that of protein. Generally, the contents of starch, protein and amylose are negatively correlated to the cracking rate.
