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Milling quality as affected by brown rice temperature.

Author(s) : ARCHER T. R., SIEBENMORGEN T. J.

Type of article: Article

Summary

Three cultivars of long grain rice were used to evaluate the effects of cooling brown rice before milling on head rice yield (HRY) and degree of milling (DOM). Brown rice at initial temperature ranging from 0 to 25 deg C was milled for 15, 30, 45, or 60 seconds in a McGill n.2 laboratory mill. The HRY versus initial temperature and the HRY versus DOM relationships were inversely linear. The three cultivars showed HRY increases of 1.4-1.8 percentage points for initial temperature reduction from 25 to 0 deg C at the standard 30-seconds milling time. However, when HRYs were adjusted to equivalent DOMs using a commercial milling meter, there was no significant improvement in HRY due to cooling the brown rice.

Details

  • Original title: Milling quality as affected by brown rice temperature.
  • Record ID : 1997-0928
  • Languages: English
  • Source: Cereal Chem. - vol. 72 - n. 3
  • Publication date: 1995

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