摘要
The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to the volume expansion of the base,but also to the thickness of the hole wall in the puffed cracker.A model to comprehensively estimate the puffed effect was established.
The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to the volume expansion of the base,but also to the thickness of the hole wall in the puffed cracker.A model to comprehensively estimate the puffed effect was established.
出处
《食品与机械》
CSCD
1999年第4期21-23,共3页
Food and Machinery
关键词
膨化米饼
微波
水分含量
Puff Rice cracker Microwave Water content
