Rice cake production using long-grain and medium-grain brown rice

Puffing of rice cakes using both long-grain and medium-grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher h...

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Veröffentlicht in:	Journal of food science 1992-09, Vol.57 (5), p.1164-1167
Hauptverfasser:	Huff, H.E. (Univ. of Missouri, Columbia, MO), Hsieh, F, Peng, I.C
Format:	Artikel
Sprache:	eng
Schlagworte:	ARROZ Biological and medical sciences Cereal and baking product industries expansion Food industries Fundamental and applied biological sciences. Psychology GRAIN GRANOS long-grain rice medium-grain rice rice cake RIZ TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS
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container_title	Journal of food science
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creator	Huff, H.E. (Univ. of Missouri, Columbia, MO) Hsieh, F Peng, I.C
description	Puffing of rice cakes using both long-grain and medium-grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and longer heating time for long-grain brown rice. For medium-grain rice, a higher tempering moisture yielded a larger specific cake volume. The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium-grain brown rice also produced cakes that were much more fragile than those produced from long-grain brown rice
doi_str_mv	10.1111/j.1365-2621.1992.tb11289.x
format	Article
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The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium-grain brown rice also produced cakes that were much more fragile than those produced from long-grain brown rice</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1992.tb11289.x</doi><tpages>4</tpages></addata></record>
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source	Wiley Online Library Journals Frontfile Complete
subjects	ARROZ Biological and medical sciences Cereal and baking product industries expansion Food industries Fundamental and applied biological sciences. Psychology GRAIN GRANOS long-grain rice medium-grain rice rice cake RIZ TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS
title	Rice cake production using long-grain and medium-grain brown rice
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