Milling process for controlling rice cooking characteristics

Details Milling process for controlling rice cooking characteristics Milling process for controlling rice cooking characteristics

A - Human Necessities

23

L

A23L 1/10 (2006.01) A23L 1/182 (2006.01) B02B 1/04 (2006.01)

Patent

CA 2063094

An improved procedure for varying the cooking characteristics and cooked rice texture of milled white rice. The procedure 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 set of physicochemical properties may be milled to produce milled white rice having cooked rice qualities and processing behavior normally associated with a different set of physicochemical properties.

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