Abstract
Pre-drying of paddy (var. Intan) to 9% moisture before finally adjusting it to the optimum moisture of 14% greatly improved its popping expansion. This benefit seemed to originate from improved lemma-patea interlocking and greater grain hardness brought about during pre-drying. Soaking paddy in 2% NaCl solution increased its popping expansion appreciably, but pre-drying it did not further improve popping. Superficial application of salt solution suppressed popping. Soaking paddy in water drastically lowered its popping expansion, apparently due to loosened husk interlocking and a softened endosperm; pre-drying of water-soaked paddy could not restore subsequent expansion. Hence pre-drying is recommended in the production system of popped rice. Soaking in salt solution seems less practical and wetting of paddy is to be avoided. Cracks in rice did not seem to affect popping.
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