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KMID : 1007520010100030315
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Food Science and Biotechnology
2001 Volume.10 No. 3 p.315 ~ p.322
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Rice Cake Production Using Black Rice and Medium - grain Brown Rice
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Eun, Jong Bang
Kim, Jong Dae/Lee, Jin Cheol/Hsieh, Fu Hung
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Abstract
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Puffed rice cakes were produced from a blend of black rice and medium-grain brown rice using a rice cake machine. Specific volume of rice cakes was higher at 18% tempering moisture than at any other moisture contents with increasing heating temperature. As heating time and temperature increased, specific volume of rice cake also increased. Higher cake hardness was found at 250 and 260℃ for 6 s at 16% and 20% tempering moisture contents. Lightness of rice cakes increased with decreasing heating temperature and time, and with decreasing moisture content. Redness and yellowness of cakes increased with increasing heating temperature and time. Weight loss during tumbling decreased with increasing heating time and temperature. Generally, the integrity increased with increasing black rice contents.
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