Polishing rice

Rice polishing is the process by which the outer layers of a grain of rice (the bran) is polished or “milled” away. The process removes the outer coat that is found directly beneath the husk. It is run through a milling process in order to remove this component and the end result leaves white rice.

Rice polishing is performed through a rice polisher machine used for buffing or polishing kernels of rice to change the way they look and taste. The main function of the rice polishing machine is to remove the bran powder adhering to the surface of the white rice.

These machines use talc or fine dust of other material to buff the outer coat of rice kernels. The polishing process involves milling rice seed to remove the chaff which produces brown rice, next is to remove the bran.

The polishing treatment can not only remove the floating bran on the surface of the rice grains, but also play the role of pre-gelatinization and gelatinization of the starch on the surface of the rice grains.

Polished rice has less moisture, mineral, biotin, niacin, protein and fatty content than brown or lightly milled rice. The greater acquired preference for polished rice is probably due to the change in texture (removal of insoluble fiber), the better digestibility, the easier chewing, and decreased protein content in this form.

Rice polishing shaves away protein and fat, leaving the starchy interior used in saccharification (the conversion of starch to sugar), which is necessary to brew alcohol.
Polishing rice