| 摘要 |
The present invention relates to bread containing kombucha lactic acid bacteria and a method for manufacturing the same. The bread is manufactured by the method includes the following steps: making sponge dough by mixing 250 g of lactic acid bacteria and 150 g of strong flour for preliminary dough; making main dough by mixing 200 g of water, 4 g of red yeast, 350 g of strong flour, 16 g of sugar, 26 g of water, 12 g of salt, 16 g of olive oil, 16 g of black sesame, 76 g of pumpkin seeds, 76 g of sunflower seeds, and 200 g of cranberries and fermenting the main dough; and molding the fermented main dough and baking the fermented main dough at 230~250°C.The bread containing kombucha lactic acid bacteria, which has excellent storage properties resulting from inhibition of growth of harmful bacteria, can be very easily digested and is beneficial to promotion of health as intestinal beneficial bacteria grow by lactic acid bacteria, has soft texture to provide an excellent easting sensation, is a convenient substitute for a meal, and has excellent merchantablity, can be manufactured. |
