| 米饼微波膨化与油炸膨化的比较研究 |
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| 引用本文： | 蒋家新,黄光荣.米饼微波膨化与油炸膨化的比较研究[J].食品工业科技,2002,23(11):30-31. |
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| 作者姓名： | 蒋家新 黄光荣 |
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| 作者单位： | 浙江科技学院生物与化学工程学系,杭州,310012 |
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| 摘 要： | 探讨了微波膨化与油炸膨化对米饼的膨化度和脆度的影响。结果表明,当入炉饼坯的水分含量为16%～17%、糯米∶梗米=70∶30的原料配比时,无论油炸膨化还是微波膨化,均有较高的膨化度和较好的脆度;老化时间超过24h会降低米饼油炸和微波膨化的膨化度,当老化时间为24h时,米饼的膨化度最高,脆度最好。
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| 关 键 词： | 米饼 微波膨化 油炸膨化 膨化度 脆度 |
| 文章编号： | 1002-0306(2002)11-0030-02 |
| 修稿时间： | 2002年6月7日 |
Study on the difference of rice cake by microwave and oil expanding method |
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| Jiang Jiaxin et al.Study on the difference of rice cake by microwave and oil expanding method[J].Science and Technology of Food Industry,2002,23(11):30-31. |
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| Authors: | Jiang Jiaxin |
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| Affiliation: | Jiang Jiaxin et al |
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| Abstract: | The effects of microwave and oil expanding methods on expansibility and brittleness of rice cake were discussed.The results proved that the rice cake had hig h expansibility and g ood brittleness when the cake base had16-17percent water and70percent sticky rice having little to do with the expanding method used.And the expansibility decreased when ag ing time was more than24h either by microwave or oil expanding method.The rice cake had the best expansibility and brittleness when ag ing time was 24h. |
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| Keywords: | rice cake microwave expanding oil expanding expansibility brittleness |
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