METHOD FOR POLISHING RICE TO CONTROL ITS COOKING CHARACTERISTIC

摘要

PURPOSE: To provide an improved method for changing the cooking characteristic of milled white rice and the texture of the cooked rice. CONSTITUTION: This process involves varying only the milling degree to remove either more or less of the aleurone and sub-aleurone layers of the rice grain. A rice variety or hybrid with one fixed set of physiochemical properties may be milled to produce milled white rice having cooked rice qualities and processing behavior normally associated with a different set of physiochemical properties.