Process Development for Crispy Rice Cake from Glutinous Rice Flour

Abstract

The purposes of this research were to study the process of producing crispy rice cakes using traditional methods, study the suitable conditions of producing for use with glutinous rice flour raw material and easily available equipment.

            The results of the study found that big wood mortar was important equipment for making crispy rice cake by traditional method.  Hot steamed glutinous rice was pounded into dough, before being rolled into a round shape, drying rice dough sheet by sunlight and made crispy by grilling.  The suitable conditions to produced rice dough sheets found that suitable temperature to replace using sunlight is 60^ºC for 1 hour while the appropriate thickness of rice dough sheets is 14 g/100 cm².  Development of crispy rice cake production process there are steps as follows: mixing all the ingredient together (glutinous rice flour, water, brown sugar and salt), steaming until the dough is cooked for 30 minutes, kneading cooked dough for 30 minutes, rolling the dough into sheets with a thickness 14 g/cm², drying dough sheets in hot air oven at 60^ºC for 1 hour, cutting dough sheets into shapes and baking until crispy by convection oven at 200^ºC for 5 minutes.

            The sensory attribute acceptance of developed process recipe and traditional recipe were similar for the best taste and aroma.  The products were accepted at level of high to very high preference.  Texture and overall acceptance of the developed process were accepted at level of moderate to high preference.  While the traditional recipe was accepted at level of high to very high preference for every characteristic. Moisture content and water activity of traditional recipe was higher than developed process recipe.