With an increasing duration of artificial aging, the germination percentage and germination rate of hybrid rice seeds decreased. The results showed that the changes of disulfide linkages in protein were slightly increased with storage periods. The changes were much more observed in the samples with longer aging. Broken rice was also generated from six cultivars (two long‐grain pureline, two long‐grain hybrids, and two medium‐grain) of freshly harvested rough rice that were dried at 25°C in the laboratory. REGD. Practical Application Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. Possible mechanisms are related to the accessibility of amylase into starch granules and structural properties of SGAPs. Starch, protein and lipids are the main rice grain components which affect cooking How long is too long? The study of three typical N. American varieties of rice grains (long, medium and short) stored at different temperatures revealed an extensive influence of storage on physicochemical and functional properties of the rice. A gradual decline in moisture, total available lysine and thiamine contents was observed during storage. As a result, the gelatinization temperatures (Tp), swelling capacities, and pasting viscosities of rice starches in water followed the order of WRS > JRS > IRS, showing positive correlations to amylopectin content and molecular weight. Higher temperature storage (37 °C) resulted in an increase in the breaking point temperature suggesting that energy for the disorder of these two regions of starch in rice stored at 37 °C was higher than the rice stored at 4 °C. Ageing. The decline in percentage genetic integrity during the artificial ageing indicated a systematic ageing-induced genetic alteration. Aged samples treated in this way showed a peak and trough as normally seen in fresh rice. Malondialdehyde (MDA) was selected to represent a secondary byproduct of lipid peroxidation during rice ageing. Rough calculations based on published data indicate that cooked rice of cultivars known to be sticky would have an index on the order of 15 while those known as non-sticky about 3 only, where the actual values will depend on the cooking procedure and the dry rice’s history. The study provides information on the enhancement of the value of broken rice as a commodity by accessing novel applications. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). The solids content in the residual cooking water also significantly (p < 0.001) decreased following storage at 37 degrees C compared to 4 degrees C storage. Rice ageing is a process, which involves changes in physical and chemical properties of the rice grain. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Bulk samples of intact brown rice grains were soaked in dianisidine solution containing guaiacol and H2O2, and the optical absorbance of the incubation solution was determined colorimetrically. These changes affect the pasting and gel properties, flavour and texture of cooked rice. Seed aging is a process that results in a delayed germination, a decreased germination percentage, and finally a total loss of seed viability. Two experiments were conducted to evaluate ageing-induced genetic changes and to establish physiological thresholds for loss of genetic integrity during ageing or storage of rice seeds. This study aimed to investigate the effects of MDA modification on the structural characteristics of rice protein. The effect of MWP and ET was dissimilar between PD and WR on different rice aging properties, in which the PD seemed more effective to be applied as accelerating rice aging.