摘要
探讨了采用微波膨化法生产米饼的新工艺。试验中采用TA XT2i物性测定仪来测定米饼的脆度 ,通过对米饼膨化度、脆度试验数据的分析 ,得到了最佳的原料配比、预干燥水分和冷却老化时间等微波膨化工艺参数。
The new technology for producing rice cake with the microwave expanding methods was discussed. The brittleness of the rice cake was determined with TA-XT2i instrument. The technological parameters for the optimum formula, pre-drying moisture level and cooling-aging time were got through analyzing the expansibility and the brittleness of the rice cake.
出处
《粮食与饲料工业》
CAS
2001年第5期44-45,共2页
Cereal & Feed Industry
