The principle of microwave puffing food
Friction between water molecules can quickly generate heat, which is not baked from the outside but generated int...
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Friction between water molecules can quickly generate heat, which is not baked from the outside but generated internally within the food. In a short period of time, the internal temperature of the ingredients rapidly rises, and the moisture inside instantly turns into steam, creating a pressure inside the ingredients.
When the inside of the food is stretched open by water vapor, the internal structure becomes loose and porous, and this process is called puffing.
Summarize key points:
1. Microwave activates water in ingredients, generating heat through friction;
2. The internal moisture rapidly turns into water vapor, generating internal pressure;
3. Internal pressure supports the organization of food ingredients, forming a fluffy hollow structure;
4.After processing, the moisture quickly dissipates and forms a crispy and puffed texture.
Unlike regular frying and oven puffing, the oven heats the outside first, resulting in uneven puffing effect; Microwave heating both inside and outside, resulting in uniform expansion and fast speed. Ingredients such as millet, black beans, nuts, and mixed grain flour can all use this principle to achieve a slight puffing effect.
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