水分含量对饼坯结构和膨化效果的影响

被引：9

作者：

成映波

何英伟

李沸敏

徐协文

刘爱洁

机构：

来源：

食品与机械 | 1999年 / 04期

关键词：

Puff Rice cracker Microwave Water content;

D O I：

10.13652/j.issn.1003-5788.1999.04.008

中图分类号：

TS21 [粮食加工工业];

学科分类号：

083202 ;

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.

引用

页码：21 / 23

页数：3