PHYSICAL CHARACTERISTICS OF RICE – MILLING DEGREE

The degree of milling is a measure of the percentage bran removed from the brown whole rice kernel.  Milling  degree  affects  milling recovery and influences the colours and also the poking and does not cook as quickly as milled rice (Luh et al, 1987).

• Head Rice

Head rice or head percentage is the weight of head grain or whole kernel, in the rice are 75-80% of the kernel, high head rice yield is one of the most important criteria for the measuring milled rice quality. In general harvesting, drying and milling can be responsible for some loses and damages to

the grain (Luh et al, 1987).

Chalkiness

This is a process where by milled rice kernel is opaque rather than translucent it is often characterized as chatty, chaltness disappears upon cooking and has no effect or aroma, however it downgrade milled rice. Excessive chalkiness is caused by interruption during the final stage of grain filling, (www. Knowledgebark Irri og.)