Dried rice processed from polished rice was made microwave-poppable....
After being steam gelatinized,
the rice was dehydrated to a water content of 12 ± 1% by 2-step drying at 90°C and 70°C.
.... was heated at 700 W for 1 min.
..... The microwave popping ratio of the dried rice increased with an increase of storage time, amount of alcohol or sodium chloride added.
Among these, the addition of sodium chloride was most effective, the next was the addition of alcohol and storage time had the least effect on the microwave popping ratio.
.... popping ratios ... 200~410%
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