The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to...The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to the volume expansion of the base,but also to the thickness of the hole wall in the puffed cracker.A model to comprehensively estimate the puffed effect was established.展开更多
文摘The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to the volume expansion of the base,but also to the thickness of the hole wall in the puffed cracker.A model to comprehensively estimate the puffed effect was established.
