| 摘要 |
The present invention relates to a manufacturing method of salt-free bread, which can form a structure of bread and maintain the form without adding salt through the following processes: first kneading with a proper mixing ratio of grain powder and water, second kneading with a proper mixing ratio of grain powder and hard flour at the result temperature of the first kneading, first fermentation at a proper temperature, humidity and time, intermediate fermentation after dividing, second fermentation after molding, and baking. The present invention relates to a manufacturing method of salt-free bread, which can exhibit the taste of bread manufactured with salt even though salt is not added by correcting the blend taste with the intrinsic salty taste of grain powder. The manufacturing method of salt-free bread comprises: kneading by mixing grain powder, which is not easily mixed with water, and water boiled at 95-100°C at the same ratio; cooling down to 25-30°C and mixing the mixture with hard flour at a ratio of 10:9; adding yeast and water, and mixing the mixture so that the kneaded temperature becomes 25-30°C; firstly fermenting at 55-75% of humidity, 22-26°C of temperature for 16-18 hours; dividing, rolling, and then performing intermediate fermentation at 70-80% of humidity and 27-30°C of temperature for 20-40 minutes; molding and secondly fermenting at 70-80% of humidity and 27-30°C of temperature for 60-80 minutes; spraying steam in an oven with upper fire of 200-250°C and lower fire of 200-250°C; and baking for 30-40 minutes. |
