| 摘要 |
A rice cake with 30-50% water content having long term preservation is made by mixing 40-80% nonglutinous rice with glutinous rice, wheat flour and starch, doughing them until the water content become 30- 50%. The improved process is carried out by extruding the cake in the extruder with a screw having several cutters, passing it into a barrel and cutlet at 50-80 C, gelatizing and swelling it, and fixing the swelled structure by cooling and drying. |
