Study on preparation of popped ricecake by microwave

• 来源期刊: 中国粮油学报（英文版）
• 学科: 农学
• 关键词: ricecake microwave oil-fry popping starch
• 年，卷（期）: 2001,（z1）
• 所属期刊栏目: Rice Special
• 页码范围: 26-29,46
• 页数: 5页
• 分类号: S511
• 语种: 英文

摘要

The principle of processing popped ricecake, especially by microwave, was expounded. Then the relations between popping time, materials ratio, H20 content of biscuit-base and the crisp degree and popping degree of ricecake were discussed. The microwave popping and oil-fry popping were compared as well.