When the caryopsis of rice is cooked with aleurone, the aleurone layer acts as a limiting factor for the lateral and vertical expansion of the endosperm. However, the pressure exerted by the components of the endosperm leads to the breakage of the aleurone.
We have already reported on three specific patterns of breakage of the aleurone-longitudinal, one-end, and two-end breakage--that occur during cooking (Nadaf and Krishnan 2001). Figure 1 summarizes the percentage of breakage for each pattern in each variety. In this study, efforts were made to determine the reasons for specific patterns of breakage of the aleurone in the caryopsis of rice during cooking, with special reference to longitudinal breakage.