The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Monday, June 19, 2017

Parboiled brown rice

Parboiled brown rice shall be brown rice in which the starch in the kernels has been gelatinized by soaking, steaming and drying the rice.
After harvest, rice is left in it tough outer skin husk and boiled briefly, often under pressure, then dried. The husk is then removed. The brown rice that results has a different appearance and nutritional profile from non-parboiled brown rice, and slightly different cooking characteristics.

Parboiling has the added advantage of improving the keeping qualities of brown rice by neutralizing the substances that cause the oils in the germ to turn rancid. Unlike parboiled white rice, parboiled brown rice always remains the bran and germ.

Rice with inedible hulls removed but the bran left on is brown rice, whereas rice that is further milled to remove the bran is white rice.

Parboiled grain is more resistant to disintegration and dissolution during cooking than raw grain, Parboiled rice is popular in India, Bangladesh and Sri Lanka.
Parboiled brown rice
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