Discussion
Tempering or resting between drying passes is practised in order to
Answer: B
Correct answer: Let moisture gradients relax
Tempering is a rest period between drying passes, with the grain held without airflow. During drying the surface dries much faster than the centre, leaving a steep internal moisture gradient; resting lets moisture migrate outward until the kernel is more uniform, so the next pass can remove water from a wetter surface without over-drying it.
The benefit is a marked reduction in stress cracking, and hence a higher head rice yield after milling. Tempering does not change the average moisture - it only redistributes it - and it neither cleans nor cools the grain.
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