Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples.

A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry.

Impacts of preharvest factors during kernel development on rice quality and functionality.

Rice quality and functionality are characterized in many ways, depending largely on the industry segment using the rice. These characteristics include appearance, milling, and cooking parameters. Recently, variable quality of rice grown in the United States has been reported, but the cause was not well documented.

Use of microscopy to assess bran removal patterns in milled rice.

During rice milling, the bran and germ are successively removed from the caryopsis (kernel). Because bran and germ contain large quantities of lipid, the amount of lipid remaining on the kernel surface may be used as a method for the assessment of milling quality. Bulk samples of rice pureline varieties and an experimental hybrid were milled for 0, 10, 20, 30, and 40 s.