Decrease in the broken rice ratio at the milling of long-term stored rice grains
2005
Hashizume, K.(National Research Inst. of Brewing, Tokyo (Japan)) | Okuda, M. | Numata, M. | Sakurao, S. | Koseki, T. | Hata, F. | Hasuo, T. | Shyojima, O.
The broken rice ratio at milling of long-term stored rice grains was closely related with the moisture content of the brown rice grains. Rice grain samples of low moisture content (11-13%) showed a low broken rice ratio in the milling process, while the broken rice ratio of the samples of high moisture content (over 15%) was very high. Drying treatment of the long-term stored rice grains was effective in preventing the breaking of rice grains in milling, and the availability of the treatment was confirmed using a 60 kg scale mill. Hardness of the long-term stored rice grains varied along with the moisture content of the rice grains. The relation between the hardness and the moisture content was not the same in the two examined samples, a finding which might affect the frequency of the breaking of different rice samples at the milling process. Drying treatment slightly raised the hexanal content of rice grains, and also raised the water absorption ratio of the polished rice grains.
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