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Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage-Susceptible Rice Kernels

Buggenhout, Joke, Brijs, Kristof, Delcour, Jan A.
Cereal chemistry 2014 v.91 no.6 pp. 554-559
absorption, brown rice, drying, gelatinization, hot water treatment, milling, parboiling, seeds, soaking, starch, steaming, water content
If properly executed, parboiling, a hydrothermal treatment consisting of soaking, steaming, and drying of rice, substantially reduces its milling breakage susceptibility. Here, brown rice was soaked at 40, 55, or 65°C for different times (150 s to 240 min) and subsequently parboiled under standardized steaming and drying conditions. The moisture absorption during initial soaking induced fissures in more than 90% of the rice grains, which disappeared with further soaking. The fissuring incidence in the soaked rice samples was related to that of the parboiled rice samples. The extent of starch gelatinization during steaming increased with the moisture content of the soaked grains. In addition, as a result of starch gelatinization, the level of white bellies (i.e., parboiled grains with translucent outer layers and an opaque center) decreased from over 90% to less than 3%. Rice grains need to absorb sufficient moisture during soaking to minimize the level of breakage-susceptible white bellies and fissured rice grains in the parboiled end product.