| 米饼微波膨化工艺的研究 |
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| 引用本文： | 蒋家新,邓建军,张宁,李红花.米饼微波膨化工艺的研究[J].中国粮油学报,2000,15(5):45-48. |
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| 作者姓名： | 蒋家新 邓建军 张宁 李红花 |
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| 作者单位： | 杭州商学院食品科学与工程系,杭州,310035 |
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| 摘 要： | 采用微波膨以、油炸膨化法、焙烤膨化法三种工艺，阐述了米饼的膨化机理，探讨了膨化时间、原料配比、水分含量与膨化度之间的关系，并就膨化方法进行了比较研究。
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| 关 键 词： | 米饼 微波膨化 油炸膨化 焙烤膨化 比较研究 |
Puffing of Ricecake by Microwave Oven |
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| Jiang Jiaxin,Den Jianjun,Zhang Ning,Li Honghua.Puffing of Ricecake by Microwave Oven[J].Journal of the Chinese Cereals and Oils Association,2000,15(5):45-48. |
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| Authors: | Jiang Jiaxin Den Jianjun Zhang Ning Li Honghua |
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| Abstract: | Three kinds of technology microwave puffing,fry puffing and oven Puffing were practiced for ricecake making.The influence on the puffing degree by puffing time,ingredient ratio and water content was investigated a comparison among the three kinds of puffing technology was made. |
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| Keywords: | puffing ricecake microwave |
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