| 摘要 |
PURPOSE: A method for manufacturing a hamburger bun by kneading rice flour, barley flour, bean extract, baking powder, purified salt, sugar and perilla oil and then fermenting is provided. The manufactured hamburger bun has the characteristic flavor and taste of rice and barley and contains harmonized nutrition. CONSTITUTION: A rice dough comprising 100 parts by weight of barley flour, 250 to 350 parts by weight of rice flour, 250 to 350 parts by weight of bean extract, 2 to 3 parts by weight of baking powder, 10 to 20 parts by weight of purified salt, 40 to 50 parts by weight of sugar and 150 to 250 parts by weight of perilla oil is fermented for 6 to 10hr at 8 to 12deg.C, formed into a hamburger bun shape and then baked. The rice flour and barley flour are mixed in a ratio of 3:1.
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