The quality characteristics of milled rice are classified both physically, and chemically.
Review the following terms before reading about physical and chemical characteristics of milled rice:
· Paddy or rough rice = similar term for paddy, or rice retaining its husk after threshing
· Brown rice or husked rice = paddy from which the husk has been removed
· Milled rice = rice after milling which includes removing all or part of the bran and germ from the husked rice
· Head rice = milled rice with length greater or equal to three quarters of the average length of the whole kernel
· Large brokens = milled rice with length less than three quarters but more than one quarter of the average length of the whole kernel
· Small brokens or "brewers rice" = milled rice with length less than one quarter of the average length of the whole kernel
· Whole kernel = milled rice grain without any broken parts
· Milling recovery = percentage of milled rice (including brokens) obtained from a sample of paddy.
· Head rice recovery = percentage of head rice (excluding brokens) obtained from a sample of paddy.
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