| 米饼膨化的机理研究之一水分含量对饼坯结构和膨化效果的影响 |
| |
| 引用本文： | 成映波,何英伟,李沸敏,徐协文,刘爱洁.米饼膨化的机理研究之一水分含量对饼坯结构和膨化效果的影响[J].食品与机械,1999(4):21-23. |
| |
| 作者姓名： | 成映波 何英伟 李沸敏 徐协文 刘爱洁 |
| |
| 作者单位： | 湖南轻工业高等专科学校,副研究员,410015,长沙 |
| |
| 摘 要： | 以早灿米为主原料，采用微波烤制工艺制作出口感松脆的松化米饼。探讨了水分含量对饼坯显微结构和米饼膨化度的影响。松脆的程度不仅与的膨大有关，还与孔之间的隔壁厚度有关，并建立了综合 三膨化度的模型。
|
| 关 键 词： | 膨化米饼 微波 水分含量 |
| 修稿时间： | 1999年6月26日 |
The Effects of Water Content on the Structure Formation of the Base of Rice Cracker Puffing Rate |
| |
| Cheng Yinbo,He Yingwei,Li Feimin,Xu Xiewen,Liu Aijie.The Effects of Water Content on the Structure Formation of the Base of Rice Cracker Puffing Rate[J].Food and Machinery,1999(4):21-23. |
| |
| Authors: | Cheng Yinbo He Yingwei Li Feimin Xu Xiewen Liu Aijie |
| |
| Affiliation: | Cheng YinboHe YingweiLi FeiminXu XiewenLiu Aijie |
| |
| Abstract: | The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to the volume expansion of the base,but also to the thickness of the hole wall in the puffed cracker.A model to comprehensively estimate the puffed effect was established. |
| |
| Keywords: | Puff Rice cracker Microwave Water content |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
