Accepted Article This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/cche.10107 This article is protected by copyright. All rights reserved. DR. GRIFFITHS ATUNGULU (Orcid ID : 0000-0002-7745-783X) Article type : Research ASSESSMENT OF PASTING CHARACTERISTICS OF SIZE FRACTIONATED INDUSTRIAL PARBOILED AND NON-PARBOILED BROKEN RICE Rebecca M. Bruce 1 , Griffiths G. Atungulu 1, * 1 Department of Food Science, University of Arkansas Division of Agriculture, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A. *Corresponding author: Email: atungulu@uark.edu ABSTRACT Background and objectives: Rice flour generated from broken rice (brokens) has inconsistencies in functional properties. This may be due to differences in size and composition of brokens used for the flour. It is postulated that size classification of brokens can improve flour functionality. Parboiled brokens generated at 12.5% (aged rice) and 18% (fresh rice) moisture content (MC, wet basis) and non-parboiled (regular) brokens were obtained from commercial milling streams. Broken rice was also generated from six cultivars (2 long-grain pureline, 2 long-grain hybrids, and 2 medium-grain) of freshly harvested rough rice that were dried at 25 ◦ C in the laboratory. The brokens were classified into large, medium and small, using US sieve size 10, 12 and 20 respectively. Comingling of the brokens based on size was done. Pasting property of the broken rice flour was determined using the Rapid Visco Analyzer.