Degree of milling effects on rice pasting properties

The effects of degree of milling on pasting properties of medium-grain (cv. Bengal and Orion) and long-grain rice (cv. Cypress and Kaybonnet) were qua ntified using a Brabender ViscoAmylograph and a Rapid Visco Analyser. For a ll the cultivars tested, surface and total lipid contents decreased as the degree of milling increased. The peak viscosities for all rice increased wi th the degree of milling and the rates of increase were higher for medium-g rain than long-grain cultivars. Degree of milling did not have a consistent effect on final viscosity for all the cultivars tested.