摘要
介绍了微波膨化米饼的制作方法 ,讨论了饼坯厚度、水分含量、膨化功率和时间等因素对米饼膨化率的影响 。
This paper presents the method of making puffed rice crackers with microwave, discussing the effects of the thickness of dough slices, water content, puffing power and time on puffing efficiency. Optimum formula and processing technology were worked out through tests.
出处
《粮食与饲料工业》
CAS
2003年第5期33-35,共3页
Cereal & Feed Industry
基金
安徽技术师范学院青年基金资助项目
