Puffing of Rice Cakes as Influenced by Tempering and Heating Conditions |
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| Authors: | F HSIEH H E HUFF I C PENG S W MAREK |
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| Affiliation: | The authors are affiliated with the Departments of Agricultural Engineering and Food Science &Nutrition, Univ. of Missouri, Columbia, MO 65211. |
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| Abstract: | Puffed rice cakes were produced from long grain brown rice by a pressure-drop puffing method. Effects of raw rice tempering conditions (time and moisture level) and heating conditions (temperature and time) immediately before puffing on rice cake volume were investigated. In general, a lower moisture level (14% vs 16–20%) in raw rice and longer tempering time (5 hr vs 1–3 hr) resulted in higher specific volumes in rice cakes. Higher heating temperature (230°C vs 200–220°C) and 8 sec heating produced rice cakes with higher specific volumes. Darker cakes were obtained with the high temperature and long time combinations. |
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