Swelling and solubility behaviour of parboiled rice flour

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Abstract
Summary: Parboiled rice flour swelled and dissolved more than raw rice flour in water at temperatures below 70°C, but less than raw rice at higher temperatures. This difference between raw and parboiled rice increased with an increasing degree of parboiling. A sample of parboiled rice produced by dry‐heating soaked paddy in hot sand behaved differently; but when it was wetted and tempered to favour reassociation of starch, its properties fell in line with normal steam‐parboiled rice. The above behaviours of raw and parboiled rice flour were similar to those of corresponding whole‐grain rice. They also reinforce the earlier suggestion of starch reassociation in conventional parboiled rice.

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