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Author Topic: leavening of non-glutinous grains  (Read 3751 times)

Offline Atomic-S

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leavening of non-glutinous grains
« on: 03/12/2007 01:38:36 »
How are rice or corn cakes made (those crackers which are made somehow of expanded grains all stuck together sort of like Styrofoam, which is eaten by persons for health reasons)? These grains I would imagine cannot be leavened by conventional means, such as with kneading and yeast, because they have no gluten. How do they do it?


 

Offline Bored chemist

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leavening of non-glutinous grains
« Reply #1 on: 03/12/2007 20:05:03 »
 

Offline Carol-A

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leavening of non-glutinous grains
« Reply #2 on: 04/12/2007 19:47:34 »
Most grains will pop like corn, giving puffy, starchy results.
 

Offline Atomic-S

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The Naked Scientists Forum

leavening of non-glutinous grains
« Reply #3 on: 05/12/2007 05:07:54 »

 

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