Effects of adding brown rice powder (BRP) on muffins are studied. The volume of muffins decreased as BRP level in wheat flour increased. And flour indicated higher water absorption and muffin batter became harder as BRP level increased. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour and tended to decrease as BRP level increased. Hardness and chewiness of muffins had a tendency to increase and the color of muffins became brownish as BRP level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 60% of soft flour by BRP
