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Rice Cake Production using Long‐grain and Medium‐grain Brown Rice
Author(s) -
HUFF H. E.,
HSIEH F.,
PENG I. C.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb11289.x
Subject(s) - tempering , brown rice , lightness , moisture , volume (thermodynamics) , materials science , broken rice , agronomy , food science , chemistry , metallurgy , composite material , raw material , biology , physics , organic chemistry , quantum mechanics , bran , optics
Puffing of rice cakes using both long‐grain and medium‐grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and longer heating time for long‐grain brown rice. For medium‐grain rice, a higher tempering moisture yielded a larger specific cake volume. The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium‐grain brown rice also produced cakes that were much more fragile than those produced from long‐grain brown rice.