AGRC 112 Lecture 8: Ag 112 Rice
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Department
Agriculture
Course Code
AGRC 112
Professor
Takaya Kunio

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Rice ( Oryza sativa L.)
-Staple food to half the worlds population
-Long grain and short grain rice; intermediate types as well ( USA )
- Harvest with the hull intact: paddy ( rough ) rice
Kernel characteristic:
-Smaller than wheat in size
-Hard, quartz-like texture
-No ventral cease
-Dehulled grain: 10% protein, 80% starch
-You have to remove the hull
-Gluten free
-Dehulling: removal of plumes; yields brown rice
-Brown rice is abrasion milled and polished: yields white ( polished ) rice and fines
-White rice: processed into grits and four that can be used in brewing, snack food
-Fines: Used as seed; extracted to yield rice bran oil
-Paddy rice may be converted ( parboiled) prior to dehulling / milling
-Drives nutrients from bran into starchy endosperm: reduced losses on milling
-Results in a darker coloured polished rice product: limited acceptance
Barley ( Hordeum vulgare L.)
-Primary used worldwide are as feed and for malting and brewing
-Limited use as a food grain
-Most production is hulled
-Hulless types in limited production: have advantages with respect to energy, transportation
and storage
-Three market classes: malting food
-Malting
-main steps are cleaning, stepping, germination, kilning
-
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Description
Rice ( Oryza sativa L.) - Staple food to half the worlds population - Long grain and short grain rice; intermediate types as well ( USA ) - Harvest with the hull intact: paddy ( rough ) rice Kernel characteristic: - Smaller than wheat in size - Hard, quartz-like texture - No ventral cease - Dehulled grain: 10% protein, 80% starch - You have to remove the hull - Gluten free - Dehulling: removal of plumes; yields brown rice - Brown rice is abrasion milled and polished: yields white ( polished ) rice and fines - White rice: processed into grits and four that can be used in brewing, snack food - Fines: Used as seed; extrac
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