Quick Navigation
RL-100
PB Brown Rice Flour
FAQ's
Contact Us
Products
Brown Rice Flour
Natural Brown
Parboiled Brown
Rice Flour
RL-100
RM-100
Specialty Products
Rice-Gel® L-100
Corporate
Industry Links
News and Events
More IFT Events
Helpful Features
Resources
Contact Us
FAQs
Availability
Production Code Date
Ordering
Storage
OTHER
Glossary
Contact Us
FAQs
Availability
Production Code Date
Ordering
Storage
OTHER
Glossary
Glossary
Search
Browse
A
B
C
F
G
H
I
L
M
N
O
P
R
S
T
U
W
Al Dente
Is defined as being cooked, but a firm texture. The final cooked texture of parboiled rice is desired to be al dente, similar to the way pasta is prepared.
Amylopectin
This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.
Amylose
This type of starch in found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque.
Please log in or sign up to access these features.