BREAD COMPOSITION CONTAINING GRAPE-SKIN AND HAVING ANTI-ALLERGIC EFFECT AND BREAD PRODUCED USING IT

摘要

The present invention relates to a baking composition with an antiallergic effect, which includes 1-6 wt% of grape skin with respect to the total weight of the baking composition; and to bread manufactured by using the same. Bread is a processed food including milk and egg among allergens, and the baking composition reduces allergic reactions which occur as consumers take bread without recognizing whether milk and egg are included in the bread. Furthermore, milk and egg can be consistently used, while allergic properties thereof can be reduced. Accordingly, the baking composition can reduce a difficulty that milk and egg have to be excluded in a baking process.