5 1 50 5010 1 66 6615 1 75 7520 1 90 9025 2 0 10030 2 10 110______________________________________ table d______________________________________time initial dry finish inc inminutes wt grams wt grams wt ______________________________________ 5 48 59 63 36 30 410 50 53 69 54 37 615 49 12 70 48 45 520 49 55 74 57 50 525 51 05 79 56 55 830 51 95 83 01 59 8______________________________________ with regard to the texture and taste of the grains cooked in accordance with example ii the grains cooked for 10 to 30 minutes had good flavor and texture and those cooked for 5 minutes were too hard to chew comfortably the grains cooked for 10 to 25 minutes had better texture than those cooked for 30 minutes and the grains cooked for 15 minutes provided the best texture and flavor some bursting of the grains was notice when the grains were cooked for 30 minutes but the bursting was minimal and acceptable fifty grains in each of the batches cooked for 10 15 20 25 and 30 minutes to determine increase in weight in example ii were sliced in half with a razor blade and a white center count was made with respect to the foregoing cooking times white centers were found respectively in 100 100 90 80 and 60 of the cooked grains in comparing the results of examples i and ii it will be noted with respect to texture and flavor that.