The purpose of this study was to discuss using four types of starches (tapiocia、potato、corn、wheat starch) of different ratio, along with 30% pork to manufacture the pork puffed crackers. The combination of starches was designed as follows: recipe one (70% tapioca + 30% potato) recipe two (70% tapioca + 30% corn) recipe three (70% tapioca + 30% wheat) recipe four (70% potato + 30% tapioca). The products were made of the raw materials through gelatin stuffer steam slice drying and frying in the temperature of 200℃ or oven-baking in 190℃. The results showed that the product of the recipe three can be produced successfully with higher probability of production about 45.66% than the probability of production of recipe four (both the two have the characteristic (p<0.05). Through deep fat-frying and oven-baking, the water content of crackers on the recipe one was the highest. About the oil temperature to the expansion rate of crackers, all of the four recipes had the least expansion in 160℃. At 200℃, expansion rate of recipe four was the lowest. Oil uptake of recipe one and three were the highest. Expansion rate of crackers through deep fat-frying and oven-baking were not significantly different from one another on the four recipes (p>0.05). In the rheological properties, breaking strength of deep fat-fried crackers were the highest on recipe three and that of oven-baked crackers is the highest on recipe two. Brittleness of deep fat-fried crackers was the highest on recipe two and that of oven-baked crackers was the highest on recipe one. Under the scanning electron micrographs, recipe one and two of deep fat-fried crackers showed a greater amount of large pores, long thin filaments and intact network while recipe three and four showed a greater amount of small pores, dense and thick filaments and collapse network. The four recipes of oven-baked cracker showed a greater amount of small pores, dense and thick filaments and fragmentary network. This will be a very advantageous and beneficial consideration for the whole business.
