Abstract
Rate of absorption of water by paddy (rough rice) increases with. the temperature, but is relatively low below the gelatinization point; beyond this point, the grain absorbs water rapidly, preferentially on its surface layers, leading to early bursting and leaching. Hence for best efficiency, soaking for parboiling should be done slightly below the gelatinization point, or, more conveniently, by storting at 70° to 75° C. and allowing natural cooling. Milling quality of parboiled paddy depends on severity of heat treatment during parboil· ing and conditions of drying; the more severe the heat treatment, the better it is able to withstand adverse drying. Insufficient sooking leads to increased breakage. Simple soaking of paddy at or above 70 0 C. also improves milling quality. Rate of hydration of paddy as well as improvement in its milling yield by parboiling shows varietal difference.
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Claims 6
Claim · model-written summary
Paddy water absorption increases with temperature and accelerates beyond gelatinization, causing bursting and leaching.
Verbatim
e0“Rate of absorption of water by paddy (rough rice) increases with. the temperature, but is relatively low below the gelatinization point; beyond this point, the grain absorbs water rapidly, preferentially on its surface layers, leading to early bursting and leaching.”
Claim · model-written summary
More severe heat treatment improves tolerance of parboiled paddy to adverse drying.
Verbatim
e0“Milling quality of parboiled paddy depends on severity of heat treatment during parboil· ing and conditions of drying; the more severe the heat treatment, the better it is able to withstand adverse drying.”
Claim · model-written summary
Insufficient soaking increases grain breakage.
- Taxon
- Rice
Oryza sativat0 - Treatment
- Insufficient sookinge0
- Outcome
- breakagee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Insufficient sooking leads to increased breakage.”
t0“Rice”
Claim · model-written summary
Soaking paddy at or above 70 0 C improves milling quality.
- Taxon
- paddye0
- Treatment
- Simple soaking of paddy at or above 70 0 C.e0
- Outcome
- milling qualitye0
- Direction
- improvese0
Not reportedComparator
Verbatim
e0“Simple soaking of paddy at or above 70 0 C. also improves milling quality.”
Claim · model-written summary
Paddy varieties differ in hydration rate and milling-yield response to parboiling.
Verbatim
e0“Rate of hydration of paddy as well as improvement in its milling yield by parboiling shows varietal difference.”
Claim · model-written summary
The authors recommend soaking slightly below gelatinization temperature, or starting at 70° to 75° C. and cooling naturally.
- Taxon
- RiceOryza sativat0
- Outcome
- soaking for parboiling should be done slightly below the gelatinization pointe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“soaking for parboiling should be done slightly below the gelatinization point, or, more conveniently, by storting at 70° to 75° C. and allowing natural cooling.”
t0“Rice”
The same questions in other papers
application · quality: grain · Oryza sativa (rice)Positive and negative results
40 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- no effect
40 papers more in this group
See all 44 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.