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In terms of grain size, rice grain can be categories into three main groups: length (the size of the rough, brown, or milled rice kernel along its greatest dimension) shape (the ratios between length, width, and thickness) weight (determined by using 1,000-kernel weight.) [clarification needed] [17]
White flour is made entirely from the endosperm or protein/starchy part of the grain, leaving behind the germ and the bran or fiber part. In addition to marketing the bran and germ as products in their own right, middlings include shorts (making up approximately 12% of the original grain, consisting of fractions of endosperm, bran, and germ with an average particle size of 500–900 microns ...
The varieties of rice are typically classified as long-, medium-, and short-grained. [1] The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre ...
Bulgur: A cereal grain if there ever was one, bulgur is made from the groats of wheat plants, most often from the variety of durum wheat. The word bulgur is Turkish in origin and the grain ...
The wheat and chessboard problem (sometimes expressed in terms of rice grains) is a mathematical problem expressed in textual form as: If a chessboard were to have wheat placed upon each square such that one grain were placed on the first square, two on the second, four on the third, and so on (doubling the number of grains on each subsequent ...
Thai Jasmine rice is aromatic, and unusually for a long-grain rice has some stickiness, with a soft texture. Indian Basmati rice is very long-grained and aromatic. Italian Arborio rice, used for risotto, is of medium length, oval, and quite sticky. Japanese sushi rice is a sticky short-grain variety. [51]
The grain was the legal foundation of traditional English weight systems, [5] and is the only unit that is equal throughout the troy, avoirdupois, and apothecaries' systems of mass. [6]: C-6 The unit was based on the weight of a single grain of barley which was equal to about + 4 ⁄ 3 the weight of a single grain of wheat.
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