添加剂与厚度对饼坯结构和膨化度的影响

The Effects of Additives and Thickness on the Structure Formation of the Rice Cracker Bases and Their Puffing Rate

以早籼米为主要原料 ,采用微波烤制工艺 ,能制作出口感松脆的膨化米饼 ,往米饼中添加钙铁锌等矿质营养元素对其膨化效果影响不大 ;添加酵母进行发酵 ,饼坯也能膨大 ,形成多孔状组织 ,但不能再次膨大 ,口感粗硬 ;饼坯的厚度以 2～

A crisp rice cracker could be made from early Indica rice using microware.It did not affect the puffing rate with adding Ca,Fe and Zn into the rice cracker bases.When adding yeast to the bases,the volume of bases would increase greatly and form many holes in the tissues,but the bases could not puff when puffing in the microwave oven.Such a rice cracker was very hard.It was necessary for the thickness of the bases to be 2-3mm.