[P1～18]穀類・でんぷん

[P-18] The effect of the addition of rice malt to madeleines on the properties and palatability of the dough

*Yuri Kintaka¹, Yasuko Umeda², Kazumi Ninomiya³, Hitoshi Kumagai³, Yoshinari Yamamoto² (1.Sapporo university of health science, 2.Tokyo institute of tourism, 3.Kyoritsu women's university)

Keywords:malt, madeleines , fermentation, in degrees Brix