Evaluating the Milling, Cooking, and Processing Characteristics Required of Rice Varieties in the United States

B. D. Webb, C. N. Bollich, N. E. Jodon, T. H. Johnston and D. H. Bowman

No 401229, USDA Miscellaneous from United States Department of Agriculture

Abstract: Excerpts from the Introduction: A detailed description of techniques and methods of evaluating rice milling, cooking, and processing characteristics in rice breeding programs in the United States was outlined by Webb (1967a). In general, the same techniques and methods are in use today except for some changes in emphasis in certain testing areas. These changes are updated in this report. Historically, rice varieties in the United States are classed as short- (Pearl), medium-, and long-grain types which are associated with specific cooking and processing characteristics. Raw milled kernels of high quality, domestic, long-grain varieties, frequently called "hard-rice," usually cook dry and fluffy and the cooked grains tend to remain separate. On the other hand, high-quality short- and medium grain varieties, called "soft-rice," cook moist and firm and the cooked grains tend to stick or clump together.

Keywords: Crop Production/Industries; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies; Research Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 18
Date: 1972-11
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Persistent link: https://EconPapers.repec.org/RePEc:ags:usdami:401229

DOI: 10.22004/ag.econ.401229

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