Determining the Chemical Characteristics of Milled Rice
       
  Why is gel consistency important and how is it measured?  
  Recognize the importance of gel consistency to milled rice quality and perform a procedure for its measurement.  
     
Why is gel
consistency important?
  

Do you like the consistency of your cooked rice more tender or tough? Whichever you prefer, gel consistency is the chemical characteristic that makes the difference. Gel consistency measures the tendency of cooked rice to harden on cooling.

  
   
   

The following table compares rice types with with hard and soft gel consistencies:

If then
Gel consistency is hard, the cooked rice tends to be less sticky. Harder gel consistency is associated with harder cooked rices and this feature is particularly evident in high-amylose rice.
Gel consistency is soft, the cooked rice has a higher degree of tenderness. This is a preferred characteristic.


 
How is gel consistency classified?
 

Gel consistency is classified as follows:

Classification Length of gel (mm)
Hard 27-35
Medium Hard 36-40
Medium 41-60
Soft 61-100


 
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to review?
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