1.The time required for cooking milled rice is determined by gelatinization temperature or GT.
2. Environmental conditions, such as temperature during ripening, influence GT.
3. A high ambient temperature during grain development results in starch with a higher GT.
4. GT of milled rice is evaluated by determining the Alkali spreading value.
5.In many rice-growing countries, there is a distinct preference for rice with intermediate gelatinization temperature.