Effect of Degree of Milling (Dom) on Overall Quality of Rice - A Review

摘要: Cereal grains, mainly rice, wheat, millets and maiz e are consumed globally in one form or the other. R ice is a staple food grain of India composed husk, bran nd endosperm. It milled to certain degree befo re consumption. After milling, amount left on rice kernels measured termed as De gree Milling (DOM). Germ layers nutritional ly rich but removed during milling which affect s overall quality rice. Higher DOM, greater lo sses lipids, protein, fiber ash content carbohydrate increases with increase DOM. DOM not only affects also app earance kernel, cumulative energy well head yield. On other hand, low harde r thus require more cooking time. Rice grains lesser deg ree have length volume expansion ratio, les cohesiveness adhesiveness water uptake ratio. significantly paste viscosities.