This race was formerly used for malt and beer, but owing to its larger amount of gluten as compared with starch it is less adapted for brewing than the two-rowed sorts.
Owing, however, to its poverty in that form of nitrogenous compound called gluten, so abundant in wheat, barley-flour cannot be baked into vesiculated bread; still it is a highlynutritious substance, the salts it contains having a high proportion of phosphoric acid.
On cutting across a grain of rice and examining it under the microscope, first the flattened and dried cells of the husk are seen, and then one or two layers of cells elongated in a direction parallel to the length of the seed, which contain the gluten or nitrogenous matter.
Rice is not so valuable as a food as some other cereals, inasmuch as the proportion of nitrogenous matter (gluten) is less.
Payen gives only 7% of gluten in rice as compared with 22% in the finest wheat, 14 in oats and 12 in maize.
When deprived of the gluten it constitutes oswego, maizena or corn flour.