84. Rice as a Food 1
- INDEX -
Rice as a Food
Brown Rice
Hull
Embryo and Endosperm
Ingredient of Rice
Supporting Power of Rice
Merit of Rice as Food
Brown Rice
At processing to an edible condition, the rough rice is removed of its hull (husking or hulling), to become brown rice, which is then removed of its rice bran, to become milled (polished) rice. In the case of rough rice of japonica variety selected using salt solution of 1.06 in specific gravity, 84% of the weight of rough rice becomes brown rice that meets the quality inspection standard of first-class rice
Hull(Husk)
Though the hull is abundant in cellulose, silicate, and other
inorganic ingredients (Fig. 5, Table 1), it is not edible due to
poor digestion rate. It plays important roles, such as physical
protection of the rice grain during individual processes of
growth (Seo, 1983) and control of the final size of the rice
grain (Matsushima, 1966a).
