摘要
采用微波膨化法、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 。
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.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第5期45-48,共4页
Journal of the Chinese Cereals and Oils Association
