Milling degree
The
degree of milling is a measure of the percentage bran removed from the brown whole rice
kernel. Milling degree
affects milling recovery and influences the colours
and also the cooking behavior of rice, absorbes water poorly and does not cook as quickly as milled rice Luh et
al, (1987)
Head Rice
Head rice or head percentage is the weight of head grain or whole kernel,
in the rice lot. Head rice normally includes broken kernel that are 75-80% of
the kernel, high head rice yield is one of the most important criteria for the measuring milled rice
quality. In general harvesting, drying and milling can be responsible for some loses and
damages to the grain Luh et al, (1987).
Chalkiness
This is a process where by milled rice kernel is opaque rather than translucent, it is often characterized as chalky.
chalkiness disappears upon cooking and has no effect or aroma, however it
downgrade milled rice. Excessive chalkiness is caused by interruption during
the final stage of grain filling, (www. Knowledgebark Irri og.)