Effect of steaming time on the linear expansion of fish crackers (?keropok?)

Autor:	Cheow Cs, M H Dzulkifly, Z Y Kyaw, S. Y. Yu
Rok vydání:	1999
Předmět:	Nutrition and Dietetics Chemistry Steaming food and beverages Mineralogy complex mixtures humanities Thermal expansion Starch granule Fish Food science Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 79:1340-1344
ISSN:	1097-0010 0022-5142
DOI:	10.1002/(sici)1097-0010(199908)79:11<1340::aid-jsfa352>3.0.co;2-c
Popis:	The effect of steaming time on ‘keropok’ was studied. The morphology of the starch granules in keropok gel at different steaming times was examined using scanning electron microscopy (SEM). There was an optimum time for the steaming of keropok which gave the best linear expansion and hardest texture of steamed gel. This occurred when the starch granules were expanded to their largest sizes and before fragmentation of the granules. A steaming time of 20–30 min is sufficient to cook the keropok gel. Excessive steaming time will result in a poor-quality product as well as extra production costs. © 1999 Society of Chemical Industry
Databáze:	OpenAIRE
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