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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