RICE MUFFIN THAT CONTAIN LEES AND POCEDD OF THAT MUFFIN

摘要

PURPOSE: A production method of rice muffin is provided to offer excellent taste and flavor compare to normal muffins. CONSTITUTION: 100 parts by weight of rice powder, and 5-10 parts by weight of rice wine lees, salt, and baking powder are mixed and kneaded. The obtained dough is baked. The rice powder is passed through a sieve greater than 18 meshes. The rice wine lees is obtained by drying the rice wine lees at 60-75°C for 11-13 hours, and crushing. [Reference numerals] (AA) Overall preference; (BB) Sensory test according to the addition of rice wine lees; (CC) Amount of added rice wine lees (weight% about rice powder standard)