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 poking 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 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 chatty, chaltness 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.)