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PUFFING OF WHEAT CAKES USING A RICE CAKE MACHINE
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Applied Engineering in Agriculture. VOL. 15(6): 677-684 . (doi: 10.13031/2013.5837) @1999
Authors: S. Fan, F. Hsieh, H. E. Huff
Keywords: Wheat cake, Puffing, Processing, Temperature, Physical properties
Wheat cakes were puffed from whole wheat kernels using a rice cake machine. The effects of moisture (14, 15, and 16%), tempering time (5, 10, and 15 h), heating temperature (270, 280, 290, and 300C), and heating time (5, 6, 7, and 8 s) on the qualities of the wheat cakes were studied. Specific volume increased with increases in moisture content, tempering time, heating temperature and heating time. Hardness decreased as moisture content and tempering time increased and increased as heating temperature and heating time increased. Percent weight losses were lower (or cake integrity was higher) at higher levels of four variables. Increasing moisture content and tempering time increased cake lightness. Yellowness and redness increased as heating temperature and heating time increased but decreased as moisture content and tempering time increased. When heating temperature increased, the degree of starch gelatinization became higher for heating times less than 6 s but lower for heating times greater than 7 s.(Download PDF) (Export to EndNotes)