Barley and glutinous rice are two of the most commonly consumed grains, each with unique characteristics and functions. While they both belong to the rice family, they differ in appearance, nutritional value, and culinary uses.
First, let's explore their differences in physical characteristics. In botanical terms, rice is classified into different subspecies, including indica and japonica. Glutinous rice, also known as sticky rice, is typically derived from japonica rice, while regular rice (non-glutinous) can come from either indica or japonica varieties. Indica rice has long, slender grains that are more than three times longer than they are wide, with a flat shape and thin husks. It tends to be less hard and more fragile during processing, resulting in a lower rice yield. Japonica rice, on the other hand, is shorter and rounder, with a higher starch content, making it firmer and more suitable for dishes like sushi or steamed rice.
In terms of appearance, glutinous rice usually has an oblong or elongated shape, while non-glutinous rice is often oval or round. Even though some types of non-glutinous rice may appear elliptical, they are not as rounded as glutinous rice.
Another key difference lies in the acceptable level of broken rice. Due to its delicate structure, glutinous rice is more prone to breaking during processing. Therefore, the standard for broken rice in high-quality glutinous rice is no more than 15%, compared to a higher limit of 30% for regular rice.
Nutritionally, the two types also vary. Glutinous rice generally contains slightly more protein, with levels above 8%, while regular rice has around 7%. Additionally, the gel consistency of glutinous rice is higher—over 70—making it much stickier when cooked. Regular rice has a lower gel consistency, typically over 60, which gives it a softer texture.
In terms of usage, glutinous rice is ideal for dry dishes such as congee or sticky rice cakes, while regular rice is better suited for porridge or dishes where a softer texture is desired. The lower amylose and protein content in regular rice makes it less sticky and easier to cook into a smooth, creamy consistency.
Both types of rice have traditional medicinal benefits. Glutinous rice is believed to help regulate blood pressure and cholesterol levels, while regular rice is known for warming the stomach and improving digestion. As scientific research advances, the health benefits and potential applications of these grains will likely continue to expand.
With their distinct properties and versatile uses, barley and glutinous rice remain essential components of many cuisines around the world. Whether enjoyed as a staple food or used in traditional remedies, they offer valuable contributions to both nutrition and culture.
CNC Milling
This classification mainly includes the casting Milling parts using in Machinery area,the raw material is aluminum alloy.
In the die casting process,higher specific pressure is required, so that higher filling speed can be obtained.which is beneficial for alloy to overcome mold filling resistance.and effectively fill each part of the cavity.The Casting General Tolerance is Grade GB-CT4.
Process Technology: High pressure die casting, Cold Chamber
Product Dimensions: Customized
Casting General Tolerance: Grade GB-CT4
Flow Processes: Die casting, Degating to remove the residual of the gate, Polishing and Deburring to remove the burrs, Polishing to remove the parting line, flash,CNC Turning, Cleaning, Packaging, Storaging, Shipping
Control Measure: Incoming Material Test, First Article inspection, Routing inspection, Final item inspection, and Outgoing quality control
Inspection Equipment: CMM, Caliper, Plug Gage, Screw Gauge
Application: Machinery Parts
Certificate: IATF16949:2016,ISO14001:2015,ISO45001:2018
Lead Time: 30-35 days
Trade Term: FOB Ningbo
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