Microwave Processing Method for Food Made of Flour and Rice Fermented with Sourdough

Abstract

The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20.sup.34, the loss factor of 6.3.sup.9.0, the moisture content of 45.sup.55% and the water activity of 0.920.sup.0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Claims

1. A method for processing steamed cake, comprising: adding a sourdough to a raw material to prepare a steamed cake batter; fermenting the steamed cake batter under a dielectric constant of 20.sup.34, a loss factor of 6.3.sup.9.0, a moisture content of 45.sup.55% and water activity of 0.920.sup.0.980; and using microwave heating to obtain the microwave-steamed cake.

2. The method according to claim 1, wherein the steamed cake batter is fermented under the dielectric constant of 22.sup.24, the loss factor of 7.1.sup.7.5, the moisture content of 50.sup.52% and the water activity of 0.940.sup.0.960.

3. The method according to claim 2, wherein a dough yield (DY) of the sourdough is 170.sup.180 during preparation, and the DY is defined as: $DY = \frac{(flour (g) + water (g))) 100}{flour (g)},$ and the fermentation time of the sourdough is 12.sup.13 h.

4. The method according to claim 3, wherein an additive amount of the sourdough is 8.sup.12 wt. %, by weight.

5. The method according to claim 4, wherein an additive amount of a lyophilized lactobacillus starter is 0.1.sup.0.3 wt. % by weight of flour during the preparation of the sourdough, and the initial living number of lactic acid bacteria in the sourdough is 1.sup.310.sup.7 CFU/g flour.

6. The method according to claim 5, wherein the flour used in the preparation of the sourdough is high-gluten wheat flour, and a content of wet gluten in the high-gluten wheat flour is 30.sup.32%; and the preparation of the sourdough comprises: taking 200 portions of high-gluten wheat flour, 140.sup.160 portions of water and 0.2.sup.0.6 portions of lyophilized lactobacillus starter by weight, well mixing and then fermenting in a cultivation cabinet, setting a fermentation temperature to be 37.sup.38 C. and the fermentation time to be 12.sup.13 h, and obtaining the sourdough fermented by Lactobacillus plantarum.

7. The method according to claim 6, wherein the fermentation temperature and relative humidity are controlled at 37.sup.38 C. and 80.sup.85%, respectively, during the fermentation of the steamed cake batter.

8. The method according to claim 7, wherein the raw material of the steamed cake is compounded from wheat starch and wheat gluten; and wherein the weight of the wheat gluten is 10.sup.20% of the wheat starch.

9. The method according to claim 8, wherein the preparation of the steamed cake batter comprises: taking 352.sup.368 portions of the raw material, mixing with 32.sup.48 portions of sourdough, 48.sup.60 portions of sugar, 4.8.sup.6 portions of active dry yeast, 2.sup.2.5 portions of baking powder and 260.sup.266 portions of water by weight, and whipping to obtain the steamed cake batter.

10. The method according to claim 9, wherein the preparation further comprises: adjusting the steamed cake batter in the dielectric constant of 3034, the loss factor of 9.0.sup.10.5, the moisture content of 50.sup.52% and the water activity of 0.940.sup.0.960 at the beginning of fermentation.

11. The method according to claim 10, wherein the dielectric constant and the loss factor of the steamed cake batter are measured at 2.45 GHz using an open-ended coaxial probe technique; and a measurement system comprises an E5071C vector network analyzer, a 85070E high-temperature probe, an open-ended coaxial line, a computer and test software.

Description

BRIEF DESCRIPTION OF FIGURES

[0023] To be more clearly illustrating the technical solutions to the examples of the present disclosure, the figures required to be used in the description of the examples are briefly described below. It is obvious that the figures described below are only for some examples of the present disclosure. It is apparent to one of ordinary technicians in this field that other figures may be obtained based on the accompanying figures without inventive effort.

[0024] FIG. 1 is the effect of different additive amount of sourdough on the dielectric properties of the raw steamed cake batter at the end of fermentation (DY=175).

[0025] FIG. 2 is the effect of sourdough addition with different DY on the dielectric properties of the raw steamed cake batter at the end of fermentation (the additive amount of sourdough is 20 wt. %).

[0026] FIG. 3 is the effect of different additive amount of sourdough on the penetration depth of the raw steamed cake batter at the end of fermentation (DY=175).

[0027] FIG. 4 is the effect of sourdough addition with different DY on the penetration depth of the raw steamed cake batter at the end of fermentation (the additive amount of sourdough is 20 wt. %).

DETAILED DESCRIPTION

[0028] To make the purpose, technical solutions and advantages of the present disclosure clearer, the specific examples of the present disclosure will be described below in detail in combination with the figures.

[0029] In order to better clarify that the method of the present disclosure can improve the effect of microwave heating and the quality of the products, based on the enhancement of dielectric properties in food material and the adjustment of the dielectric properties in the batter by sourdough addition, a series of tests are conducted around related parameters described as follows:

[0030] Determination of the dielectric properties of the fermented batter: dielectric properties including the dielectric constant and the loss factor of the batter were determined by an open-ended coaxial probe technique at 2.45 GHz. A measurement system comprises an E5071C vector network analyzer( ), an 85070E high-temperature probe), an open-ended coaxial line, a computer and test software. Instrument calibration: turning on the instrument, warming up for 30 min, setting the frequency range from 2.4 to 2.5 GHz and making the midpoint frequency to be 2.45 GHz. The probe was first calibrated using three materials, air, water (of known temperature) and metal, to ensure the accuracy of the measurements.

[0031] Sample measurements: placing the sample on the sample stage, making the sample to contact with the probe completely and avoiding the generation of air bubbles, and reading the and by online detection software. Each sample was measured in triplicate, and the average value was taken.

[0032] Determination of the penetration depth of the fermented batter: the penetration depth (d.sub.p) of the microwave was defined as a depth (unit: m) at which the dissipation power decays to 1/e (Euler number e2.718), and d.sub.p was calculated according to formula (1):

[00002] $\begin{matrix} d_{p} = \frac{c}{2 .Math. .Math. .Math. f .Math. \sqrt{2 .Math. {.Math.}^{} [\sqrt{1 + (\frac{{.Math.}^{}}{{.Math.}^{}}) - 1}]}} & (1) \end{matrix}$

[0033] where c was vacuum speed of light (310.sup.8 m/s), f was the frequency of electromagnetic wave (Hz).

[0034] Determination of the physical properties of the microwave-steamed cake: taking the central part of the product cooled for 60 min, cutting into uniform blocks of 2 cm2 cm2 cm, using a texture analyzer with a cylindrical probe (P/36R) to run a texture profile analysis (TPA) test, in which a speed of 1.7 mm/s was utilized for the cake strain to 40% of the initial state, and obtaining the hardness, chewiness and resilience of the microwave-steamed cake.

[0035] Determination of the specific volume of the microwave-steamed cake: specific volume was measured by the millet displacement method, and taking two beakers with the same volume, filling the beaker 1 with millet, and scraping the beaker mouth with a ruler; then putting the product in the beaker 2, filling the beaker 2 with the millet in the beaker 1, using a ruler to scrape the mouth of the beaker as well, and measuring the remaining millet volume with a cylinder to count as the volume of the product.

[0036] The following comparative examples and examples are described by taking the preparation of steamed cake made of wheat flour as examples.

Comparative Example 1

[0037] In this comparative example, the preparation of the microwave-steamed cake without sourdough addition is illustrated as an example, and the details are as follows:

[0038] (1) Preparation of the raw batter of the microwave-steamed cake: taking 350 portions of wheat starch and 50 portions of wheat gluten, mixing with 48 portions of sugar, 4.8 portions of active dry yeast, 2 portions of baking powder and 280 portions of water by weight, and then whipping in a stand mixer with a K-blade at 240 rpm for 12 min to obtain the raw batter.

[0039] (2) Fermentation of the raw batter of the microwave-steamed cake: taking 100 portions of the raw batter to a cylindrical mold coated with vegetable oil in advance, vibrating flattened, and then fermenting in a fermentation room for 40 min at 37 C. and 80% relative humidity.

[0040] (3) Microwave heating of the microwave-steamed cake: taking the raw fermented batter and heating in a microwave oven at a microwave condition of 4.25 W/g for 2 min and then cooling to obtain the microwave-steamed cake.

Comparative Example 2

[0041] In this comparative example, the steamed cake is prepared by the traditional steam heating without sourdough addition, and the details are as follows:

[0042] (1) Preparation of the raw batter of the steamed cake: see comparative example 1.

[0043] (2) Fermentation of the raw batter of the steamed cake: see comparative example 1.

[0044] (3) Steam heating of the steamed cake: taking the fermented batter and heating in a cottage steamer for 15 min at 100 C., and then cooling to obtain the steamed cake.

Example 1

[0045] The present example provides a microwave processing method for food made of flour and rice fermented with sourdough prepared by an existing process, including:

[0046] (1) Preparation of sourdough fermented by Lactobacillus plantarum: taking 100 portions of high-gluten wheat flour, 100 portions of water and 0.1 portions of lyophilized lactobacillus starter by weight, well mixing and stirring in a beaker, and then fermenting in a cultivation cabinet for 12 h at 37 C. to obtain the sourdough fermented by Lactobacillus plantarum, wherein the initial living number of lactic acid bacteria in the sourdough is 110.sup.7 CFU/g flour and the content of wet gluten in the high-gluten wheat flour is 30.sup.32%.

[0047] With reference to the above preparation process, it can be known that the DY of the sourdough in this example is:

[00003] $DY = \frac{(flour (g) + water (g)) 100}{flour (g)} = \frac{(100 .Math. (g) + 100 .Math. (g)) 100}{100 .Math. (g)} = 200$

[0048] (2) Preparation of the raw batter of the microwave-steamed cake: taking 350 portions of wheat starch and 50 portions of wheat gluten, mixing with 100 portions of the sourdough, 60 portions of sugar, 6 portions of active dry yeast, 2.5 portions of baking powder, and 300 portions of water by weight, and then whipping in a stand mixer with a K-blade at 240 rpm for 12 min to obtain the raw batter.

[0049] With reference to the above preparation process, it can be known that the additive amount of the sourdough is

[00004] $\frac{100 .Math. (g)}{350 .Math. (g) + 50 .Math. (g)} 100 .Math. % = 25 .Math. %$

of the steamed cake raw material.

[0050] (3) Fermentation of the raw batter of the microwave-steamed cake: taking 100 portions of the raw batter to a cylindrical mold coated with vegetable oil in advance, vibrating flattened, and then fermenting in a fermentation room at 37 C. and 80% relative humidity.

[0051] (4) Adjustment of the dielectric properties of the fermented batter: controlling the raw batter in the dielectric constant of 30.sup.36, the loss factor of 9.5.sup.10.2, the moisture content of 51.0.sup.51.5%, and the water activity of 0.925.sup.0.935 at the beginning of fermentation, and then fermenting for 40 min under the dielectric constant of 27.sup.30, the loss factor of 8.1.sup.8.3, the moisture content of 51.0.sup.52.0% and the water activity of 0.945.sup.0.955 at the end of fermentation.

[0052] (5) Microwave heating of the microwave-steamed cake: taking the raw fermented batter and heating in a microwave oven at a microwave condition of 4.25 W/g for 2 min, and then cooling to obtain the microwave-steamed cake.

Example 2

[0053] For comparison, in this example, the steamed cake is prepared by the traditional steam heating with sourdough addition, and the details are as follows:

[0054] (1) Preparation of sourdough fermented by Lactobacillus plantarum: see example 1.

[0055] (2) Preparation of the raw batter of the steamed cake: see example 1.

[0056] (3) Fermentation of the raw batter of the steamed cake: see example 1.

[0057] (4) Steam heating of the steamed cake: taking the fermented batter and heating in a cottage steamer for 15 min at 100 C., and then cooling to obtain the steamed cake.

Example 3

[0058] A Box-Behnken design (BBD) is adopted to optimize the sourdough fermentation process, aiming to obtain a microwave-steamed cake with a soft and elastic texture, good chewiness and large specific volume, including:

[0059] (1) Preparation of sourdough fermented by Lactobacillus plantarum: taking 200 portions of high-gluten wheat flour, 150.sup.250 portions of water and 0.2.sup.0.6 portions of lyophilized lactobacillus starter by weight, well mixing and stirring in a beaker, and then fermenting in a cultivation cabinet for 8.sup.16 h at 37 C. to obtain the sourdough fermented by Lactobacillus plantarum, wherein the initial living number of lactic acid bacteria in the sourdough is 1.sup.310.sup.7 CFU/g flour and the range of DY is 175.sup.225.

[0060] (2) Preparation of the raw batter of the microwave-steamed cake: taking 245.sup.315 portions of wheat starch and 35.sup.35 portions of wheat gluten, mixing with 40.sup.120 portions of the sourdough, 48 portions of sugar, 4.8 portions of active dry yeast, 2 portions of baking powder, and 213.3.sup.262.8 portions of water by weight, and then whipping in a stand mixer with a K-blade at 240 rpm for 12 min to obtain the raw batter.

[0061] (3) Fermentation of the raw batter of the microwave-steamed cake: taking 100 portions of the raw batter to a cylindrical mold coated with vegetable oil in advance, vibrating flattened, and then fermenting in a fermentation room at 37 C. and 80% relative humidity.

[0062] (4) Adjustment of the dielectric properties of the fermented batter: controlling the raw batter in the dielectric constant of 30.sup.36, the loss factor of 9.5.sup.10.2, the moisture content of 51.0.sup.51.5% and the water activity of 0.925.sup.0.935 at the beginning of fermentation, and then fermenting for 40 min under the dielectric constant of 23.sup.30, the loss factor of 7.2.sup.8.0, the moisture content of 51.0.sup.52.0% and the water activity of 0.945.sup.0.955 at the end of fermentation.

[0063] (5) Microwave heating of the microwave-steamed cake: taking the raw fermented batter and heating in a microwave oven at a microwave condition of 4.25 W/g for 2 min, and then cooling to obtain the microwave-steamed cake.

[0064] The obtained results are shown in Table 2;

[0065] After statistical analysis of the data in Table 2, the optimal sourdough fermentation process is determined as follows: sourdough DY of 175, sourdough fermentation time of 12.5 h and sourdough additive amount of 10 wt. %. The dielectric constant of the raw batter prepared by the optimum sourdough parameters is 22.9760.399 at the end of fermentation, and the loss factor is 7.1810.114.

Example 4

[0066] In this example, the microwave-steamed cake is prepared with the optimized sourdough addition, the details are as follows:

[0067] (1) Preparation of sourdough fermented by Lactobacillus plantarum: taking 200 portions of high-gluten wheat flour, 150 portions of water and 0.2 portions of lyophilized lactobacillus starter by weight, well mixing and stirring in a beaker, and then fermenting in a cultivation cabinet for 12.5 h at 37 C. to obtain the sourdough fermented by Lactobacillus plantarum, wherein the initial living number of lactic acid bacteria in the sourdough is 110.sup.7 CFU/g flour and the DY is 175.

[0068] (2) Preparation of the raw batter of the microwave-steamed cake: taking 315 portions of wheat starch and 45 portions of wheat gluten, mixing with 40 portions of the sourdough, 48 portions of sugar, 4.8 portions of active dry yeast, 2 portions of baking powder, and 213.sup.263 portions of water by weight, and then whipping in a stand mixer with a K-blade at 240 rpm for 12 min to obtain the raw batter. The additive amount of sourdough is 11 wt. % of the steamed cake raw material.

[0069] (3) Fermentation of the raw batter of the microwave-steamed cake: taking 100 portions of the raw batter to a cylindrical mold coated with vegetable oil in advance, vibrating flattened, and then fermenting in a fermentation room at 37 C. and 80% relative humidity.

[0070] (4) Adjustment of the dielectric properties of the fermented batter: controlling the raw batter in the dielectric constant of 3034, the loss factor of 9.0.sup.10.5, the moisture content of 51.0.sup.51.5% and the water activity of 0.9250.935 at the beginning of fermentation, and then fermenting for 40 min under the dielectric constant of 2224, the loss factor of 7.1.sup.7.5, the moisture content of 51.0.sup.52.0% and the water activity of 0.9450.955 at the end of fermentation.

[0071] (5) Microwave heating of the microwave-steamed cake: taking the raw fermented batter and heating in a microwave oven at a microwave condition of 4.25 W/g for 2 min, and then cooling to obtain the microwave-steamed cake.

Example 5

[0072] For comparison, in this example, the steamed cake is prepared by the traditional steam heating with the optimized sourdough addition and the details are as follows:

[0073] (1) Preparation of sourdough fermented by Lactobacillus plantarum: see example 4.

[0074] (2) Preparation of the raw batter of the steamed cake: see example 4.

[0075] (3) Fermentation of the raw batter of the steamed cake: see example 4.

[0076] (4) Steam heating of the steamed cake: taking the fermented batter and heating in a cottage steamer for 15 min at 100 C., and then cooling to obtain the steamed cake.

[0077] The quality characteristics of the steamed cakes prepared by the above-mentioned comparative examples and examples are shown in Table 1 below.

TABLE-US-00001 TABLE 1 Comparison of the quality characteristics of the steamed cakes according to the present disclosure Specific Samples volume(cm.sup.3/g) Hardness(g) Chewiness Resilience Comparative 3.747 0.357 1094 58 951 45 0.505 0.024 example 1 Comparative 3.354 0.296 875 56 594 32 0.316 0.042 example 2 Example 1 3.345 0.111 898 80 776 63 0.544 0.021 Example 2 2.935 0.069 828 46 614 16 0.371 0.024 Example 4 4.359 0.104 762 46 686 36 0.530 0.021 Example 5 3.923 0.046 685 58 539 20 0.384 0.028

TABLE-US-00002 TABLE 2 Run results of the Box-Behnken design of sourdough fermentation process Fermentation Additive time amount Specific volume Hardness Run DY (h) (wt. %) (cm.sup.3/g) (g) Chewiness Resilience 1 200 12 20 2.746 0.042 887 59 779 59 0.536 0.012 2 225 12 30 2.068 0.143 845 131 748 115 0.587 0.015 3 200 12 20 3.362 0.204 770 83 598 109 0.508 0.009 4 200 8 30 2.896 0.096 731 67 626 54 0.587 0.013 5 200 16 20 3.709 0.181 623 41 492 71 0.512 0.013 6 175 16 20 2.801 0.116 902 111 741 147 0.546 0.016 7 200 8 10 3.844 0.089 750 64 597 51 0.492 0.010 8 200 12 20 3.405 0.074 745 75 614 59 0.518 0.009 9 225 12 10 3.426 0.157 796 94 657 81 0.518 0.009 10 225 16 20 2.614 0.091 859 89 733 72 0.558 0.012 11 175 8 20 3.666 0.114 669 67 551 52 0.513 0.009 12 225 8 20 3.362 0.204 693 94 568 111 0.546 0.021 13 175 12 30 2.180 0.156 879 97 766 80 0.571 0.014 14 200 16 30 2.619 0.045 799 87 688 69 0.553 0.012 15 175 12 10 3.512 0.215 760 89 621 77 0.497 0.017 16 200 12 20 2.800 0.078 875 86 801 81 0.538 0.010 17 200 16 10 3.418 0.096 893 79 725 54 0.485 0.008

[0078] Comparing the quality characteristics of the steamed cake prepared in the examples and comparative examples shown in Table 1 and combining with FIG. 1 and FIG. 2, it can be seen that the addition of sourdough significantly improves the dielectric properties of the raw batter; and with the comparison of the results between the comparative example 1 and example 1, and the results between the comparative example 2 and example 2 in Table 1, indicating that the hardness and specific volume of the steamed cake decrease obviously with sourdough addition regardless of microwave heating or steam heating. In addition, in the comparative example 1 and example 1, the chewiness of the steamed cake prepared by microwave heating decreases and resilience improves slightly with the addition of sourdough; while in the comparative example 2 and example 2, the chewiness and resilience of the steamed cake prepared by steaming heating improve slightly as well.

[0079] As shown in FIG. 1, FIG. 2 and Table 2, it illuminates that the dielectric constant and loss factor of the raw batter at the end of fermentation are on the rise with the increase of the DY and additive amount of sourdough. Based on the above effect of sourdough fermentation in the dielectric regulation of the raw batter, adjusting the dielectric properties of the raw batter to a suitable level can significantly improve the effect and efficiency of microwave heating.

[0080] In addition, comparing the results between the example 1 and example 4 in Table 1, it can be seen that:

[0081] The specific volume of the microwave-steamed cake with the optimized sourdough addition increases by 30.3% and the hardness decreases by 15.1%, that is, the steamed cake obtained by microwave processing with the optimized sourdough addition in this application has a larger specific volume and a softer texture, and although there is a decrease in its chewiness and resilience, it is obviously better than steamed cake. Therefore, the microwave-steamed cake prepared by the sourdough of the present disclosure has good elasticity, toughness and chewiness.

[0082] Moreover, the penetration depth characterizes the attenuation capacity of the microwave in the material, which reflects the uniformity of microwave heating and is determined by the dielectric properties of the material. The greater the penetration depth, the more uniform the microwave heating of the material can be. FIG. 3 and FIG. 4 illustrate that the penetration depth of the steamed cake batter shows a trend of decrease first and then increasing with the increase of the DY and additive amount of sourdough, and the microwave penetration depth has a certain reference value for the size selection of the mold and the adjustment of the dielectric properties of the batter.

[0083] According to the results in Table 1, microwave processing makes the steamed cake have higher chewiness and resilience, tighter structure and not easy to collapse and drop slag after cooling when compared to steam heating. However, the rapid heating of microwave processing also brings some quality defects of large hardness and rough texture. With the addition of sourdough, the hardness of microwave-steamed cake significantly reduces, while the specific volume and chewiness are decreased as well, which is far from the ideal product quality, namely, large specific volume, low hardness and high chewiness, so the sourdough fermentation process is optimized in this application.

[0084] Comparing the microwave-steamed cake prepared by the optimized sourdough with the one prepared without sourdough, it is found that the microwave-steamed cake adjusted to higher dielectric properties with the optimized sourdough addition possesses a larger specific volume and a softer texture than that of the microwave-steamed cake with low dielectric properties, and the chewiness and resilience are better than the steamed cake though they reduce. The microwave-steamed cake prepared by the sourdough of the present disclosure has good elasticity, toughness, chewiness and does not easily drop slag when cutting, indicating that the regulating effect of the microbial fermentation on the dielectric properties of the food material can effectively improve the physical properties of the fermented steamed cake.

[0085] Furthermore, the sensory evaluation was carried out by 7 panelists from the experts in this technical field. The panelists were asked to evaluate the samples for their sensory attributes including appearance and color, flavor, elasticity/resilience, structure of pores, taste, chewiness and overall evaluation, and the evaluation criteria are shown in Table 3. Sensory evaluation results are shown in Table 4.

TABLE-US-00003 TABLE 3 Sensory evaluation criteria. Item Criteria Scores Appearance and color Smooth skin, showing uniform yellow 10 Flavor Special fermented aroma, pure and strong flavor 10 Elasticity/resilience Soft and elastic, quick recovery after pressing 10 Structure of pores Fine and uniform pores, thin wall of pores, without 10 obvious holes and firm parts, and showing spongy structure Taste Special fermented taste, moderate sweetness and acidities 10 Chewiness Easy to chew, moderate softness and hardness, non-sticky teeth 10 Overall evaluation Good color, rich flavor, soft and elastic, uniform and 10 fine pores, chewy, and delicate taste

TABLE-US-00004 TABLE 4 The results of sensory evaluation. Comparative Comparative Sensory attributes example 1 example 2 Example 1 Example 2 Example 4 Example 5 Appearance and color 8.56 7.75 8.94 8.34 9.05 8.83 Flavor 8.31 8.20 8.43 8.28 8.63 8.46 Elasticity/resilience 8.97 5.43 8.63 6.03 8.52 6.88 Structure of pores 7.83 6.86 8.16 7.05 8.47 7.39 Taste 8.86 8.67 8.84 8.79 8.94 8.63 Chewiness 8.69 4.98 8.39 5.97 8.23 6.33 Overall evaluation 8.75 6.82 8.97 7.43 9.16 7.74

[0086] It can be seen in Table 4 that the microwave-steamed cake of the present disclosure has good quality of rich flavor, pure and delicate taste, uniform and fine pores, non-sticky teeth and chewy, and is suitable for the native consumers.

[0087] The foregoing is only preferred exemplary examples and is not intended to be limiting of the present disclosure, and any modifications, equivalent substitutions, improvements and the like within the spirit and principles of the present disclosure are intended to be embraced by the protection range of the present disclosure.

Microwave Processing Method for Food Made of Flour and Rice Fermented with Sourdough

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