Cereal Chem 72:304-307  |  VIEW ARTICLE

Milling Quality as Affected by Brown Rice Temperature.

T. R. Archer and T. J. Siebenmorgen. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Three cultivars of long grain rice were used to evaluate the effects of cooling brown rice before milling on head rice yield (HRY) and degree of milling (DOM). Brown rice at initial temperatures Ti ranging from 0 to 25 C was milled for 15, 30, 45, or 60 sec in a McGill No. 2 laboratory mill. The HRY versus Ti and the HRY versus DOM relationships were inversely linear. The three cultivars showed HRY increases of 1.4-1.8 percentage points for Ti reduction from 25 to 0 C at the standard 30-sec milling time (MT). However, when HRYs were adjusted to equivalent DOMs using a commercial milling meter, there was no significant improvement in HRY due to cooling the brown rice.