Medium‐sized broken rice (brokens) is the most abundant fraction of brokens from the rice milling process. This research seeks to determine the physicochemical and functional properties of medium‐sized broken rice, their potential in instant rice production, and effects of aging on the properties. Medium‐sized brokens from rough rice (XL753) dried at three different drying temperatures (25, 45, and 60°C) were stored for 6 months at 0 and 25°C representing nonaged and aged samples, respectively. Instant rice was produced by cooking and drying the brokens after storage. The physicochemical and functional properties of raw (noninstantized) and instantized rice from the brokens were determined.

中文翻译：

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中型碎稻米粒的理化和功能特性及其在速溶稻米生产中的潜力

中型破碎大米（破碎）是碾米过程中破碎最多的部分。本研究旨在确定中型破碎稻的理化和功能特性，其在速溶稻生产中的潜力以及衰老对其特性的影响。在三种不同的干燥温度（25、45和60°C）下干燥的糙米（XL753）的中型碎块分别在0和25°C下分别存放6个月，分别代表未老化和老化的样品。速溶米饭是通过煮熟并干燥后的碎屑制成的。确定了来自碎屑的生米（未实例化）和速溶米的理化和功能特性。