Puffing of Rice Cakes as Influenced by Tempering and Heating Conditions

Abstract

Puffed rice cakes were produced from long grain brown rice by a pressure-drop puffing method. Effects of raw rice tempering conditions (time and moisture level) and heating conditions (temperature and time) immediately before puffing on rice cake volume were investigated. In general, a lower moisture level (14% vs 16-20%) in raw rice and longer tempering time (5 hr vs 1-3 hr) resulted in higher specific volumes in rice cakes. Higher heating temperature (230°C vs 200-220°C) and 8 set heating produced rice cakes with higher specific volumes. Darker cakes were obtained with the high temperature and long time combinations.

Production of Oat Cakes from Extruded Pellets

“…The tempered oat pellets were then puffed using a Lite Energy Rice Cake Machine (Real Foods Pty Ltd., St. Peters, NSW, Australia) as described previously (Hsieh et al 1989). After the machine was warmed up to the desired set heating temperature dictated by the experimental design, the tempered oat pellets were loaded into the hopper of the machine, automatically fed into the preheated mold by a feed plate, and pressed between the two movable platens during puffing.…”

Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process

“…There are several techniques for expansion of foodstuffs, which include the explosion-puffing technique using rotating guns, the continuous explosion-puffing technique (Heiland et al 1977;Sullivan and Craig 1984;Sullivan et al 1982Sullivan et al , 1980, the high-temperature fluidized bed (Chandrasekhar and Chattopadhyay 1989;Kim and Toledo 1987;Torreggiani and Toledo 1990), and others using soluble gases such as carbon dioxide (De La Burde et al 1981;Payne and FA Saputra 1987;Saputra et al 1991;Sykes et al 1985;Tabeidie et al 1992a, b) or Freon, which is used in tobacco expansion (Fredrickson 1981), and a static expansion technique to produce expanded rice cakes (Hsieh et al 1989(Hsieh et al , 1990Huff et al 1992). Finally, there is expansion by frying in hot oil (Highlands and Getchell 1956;Wells 1989), or using microwaves (Yamaguchi et al 1988).…”

Expansion ratio and color improvement of dried vegetables texturized by a new process “Controlled Sudden Decompression to the vacuum”

“…Elsewhere, a static expansion apparatus ''Lite Energy Rice Cake Machine'' was developed with the intention of producing expanded rice cakes (Hsieh, Huff, Peng, & Marek, 1989;Hsieh, Hu, Peng, & Huff, 1990;Huff, Hsieh, & Peng, 1992). Finally, there is expansion by frying in hot oil (Highlands & Getchell, 1956;Siciliano, Woodward, Treadway, & Heisler, 1956;Wells, 1989) or using microwaves (Yamaguchi, Shibuya, & Kubo, 1988).…”