靜置時間對製作發糕(粿)膨脹裂瓣品質之影響

Fa Gao is a type of traditional steamed rice cupcake that commonly consume at Chinese New Years. In this study, used 90℃ sugar solution was poured into indica rice, wheat flour and its mixture flour, and were stirred evenly into a paste. The rest swelling time was 0, 10, 20, 30 and 40 minutes respectively, and then 6% baking powder was added. After the bubbles were formed, was put it in a cup, and steam over high heat for 25 minutes until cooked. Using a Rapid Visco Analyser (RVA) to analyze the paste-forming characteristics of the indica rice flour, low-gluten flour and its mixed flour in the material. The result showed that the mixed flour was compared with the low-gluten flour. The mixed flour its paste-forming temperature increased significantly ( p ＜ 0.05), due to the addition of low-gluten flour, and its viscosity values have a significant decrease ( p ＜ 0.005). The average height of the obtained Fa Gao product is 4.85 cm when it is not left resting for 0 minute, and the height is 5.34 cm after resting