Rice Grain Quality

A set of flashcards covering key terms and definitions related to rice grain quality.

Rice Quality

A combination of physical and chemical characteristics required for a specific use by a specific user.

Grain Quality Influencers

Factors affecting grain quality include crop production environment, harvesting, processing, and milling systems.

Moisture Content

A key quality characteristic of paddy, with optimum levels for milling around 14% wet weight basis.

Degree of Purity

The presence of dockage in grain which affects milling recoveries and grain quality.

Head Rice Recovery

The percentage of whole kernels obtained from a sample of paddy after milling.

Paddy

Rice retaining its husk after threshing.

Brown Rice

Paddy from which the husk has been removed.

Milled Rice

Rice after milling which includes removing part of the bran and germ.

Chalkiness

Endosperm opacity or texture caused by interruption in the filling of the grain.

Grain Length Ratio

Stable varietal property defined by the length to width ratio of the grain.

Gelatinization Temperature

Determines the time required for cooking the rice.

Amylose Content Classification

Grades include Waxy (1-2%), Non-waxy (>2%), Low (10-20%), Intermediate (20-25%), High (25-30%).

Milling Degree

The amount of bran removed in the milling process, influencing cooking behavior.

Gel Consistency

Classification based on length of gel that affects the stickiness of cooked rice.