2005 Volume 67 Issue 4 Pages 121-125
We processed conventional milled rice, rinse-free rice and rinse-free rice with the same milling yield as that of conventional milled rice (i.e., rinse-free rice with high milling yield) in a large-scale milling factory, and we investigated their quality characteristics. Quality characteristics of rinse-free rice were partly due to decreasing milling yield, and mainly due to cleaning the surfaces of conventional milled rice grains and removing remaining bran. And some of the quality characteristics of rinse-free rice were due to both of decreasing milling yield, and cleaning the surfaces of milled rice grains and removing remaining bran. Rinse-free rice with high milling yield had quality characteristics similar to those of rinse-free rice, such as high degree of whiteness and low turbidity of rinsed water. However, rinse-free treatment did not remove embryos, and this resulted in poor appearance of cooked rinse-free rice with high milling yield and poor eating quality.
