Theeffectsofmoisturecontent(8%,10%and12%),variety(TaromandFajr)andparboilingonmillingqualityofriceasafunctionofmillingrecovery(MR),headriceyield(HRY),degreeofmilling(DOM)andwhitenesswereinvestigated.Theparboiledgrainswaspreparedwiththreesoakingtemperaturesof25oC,50oCand75oCandthreesteamingtimesof10,15and20min.Asaresultofparboiling,theincreasingratesofMRandHRYvalueswere7.8%and14.3%forTaromand9.8%and10.0%forFajr,respectively,andthedecreasingratesforDOMandwhitenesswere6.6%and10.8%forTaromand6.8%and10.5%forFajr,respectively.Moreover,decreasingmoisturecontentto8%maximizedMR(75.8%forTaromand74.3%forFajr)andHRY(65.8%forTaromand57.0%forFajr)whileincreasingthatto12%revealedmaximumvaluesofDOM(6.1%forTaromand6.2%forFajr)andwhiteness(24.8%forTaromand28.2%forFajr).
