Table 1. Preparation of madeleine with stabilized rice bran addition
Ingredient (g)
Control
SRB 10
1)
SRB 20
SRB 30
SRB 40
Soft flour
100
90
80
70
60
SRB
2)
0
10
20
30
40
Butter
100
100
100
100
100
Egg
100
100
100
100
100
Baking powder
2
2
2
2
2
Salt
0.5
0.5
0.5
0.5
0.5
Total (g)
302.5
SRB n, madeleine with n% SRB.
SRB, stabilized rice bran.