| 摘要 |
DRY MIX FOR MICROWAVE MUFFINS WITH PSYLLIUM AND METHOD OF PREPARATION Disclosed are dry culinary mixes for use in preparing baked goods, especially microwave muffins. The dry mixes employ particular levels of particular high soluble fiber materials. Surprisingly, inclusion of these particular soluble fiber materials in the present microwave dry mixes enables consumers to bake a muffin, using microwave radiant energy, of superior quality in terms of structure, volume, and texture compared to other microwave muffin mixes. The soluble fiber can be provided by minor amounts of the combination of psyllium with guar gum in a weight ratio of 1.5 to 3:1.
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