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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Bibliographic Details
Published inJournal of food science Vol. 57; no. 5
Main Authors Huff, H.E. (Univ. of Missouri, Columbia, MO), Hsieh, F, Peng, I.C
Format Journal Article
LanguageEnglish
Published 01.09.1992
Subjects
ARROZ
GRAIN
GRANOS
RIZ
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
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Summary: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
Bibliography:Q02
9332873
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1992.tb11289.x