Rice Cake Production using Long-grain and Medium-grain Brown Rice

1750-3841

Blackwell Publishing Journal Backfiles 1879-2005

Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Process Engineering, Biotechnology, Nutrition Technology

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.

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