| 摘要 |
PURPOSE:To prepare a rice cake having a good quality and not causing any boiling deformation or roasting say when the cake cooled and hardened after prepared is heated for eating, by employing tapioca starch and/or a processed process thereby as a part of raw materials for the rice cake. CONSTITUTION:When a rice cake is prepared by a conventional method, tapioca starch and/or a processed product thereof such as hydroxypropylated starch, acetylated starch, phosphoric acid-crosslinked starch or hypochlorous acid-treated starch, or tapioca alpha-starch and/or a processed product thereof are employed in an amount of 5-95wt.%, preferably 20-50wt.%, based on the raw materials for the rice cake. |
