Principles of Cereal Science and Technology, Third Edition
Pages 149-160
DOI: https://doi.org/10.1094/9781891127632.010
ISBN: 978-1-891127-63-2
Abstract
The two grains discussed in this chapter are similar in that, like barley, they are harvested with the hulls attached. The other cereals lose their hulls during the threshing step and are handled as naked grains. As might be expected, the first step in processing these cereals is to remove the hulls. Whereas barley's hull tightly adheres (in fact, is cemented) to the outer layers of the pericarp, the hull of rice or oats is, instead, a separate, intact structure that essentially surrounds the grain with no bonding between the grain and the hull. The present chapter discusses the processing of rice and oats, starting with these cereals and covering the industrial chain through the various intermediates to consumer products.
