| 摘要 |
The present invention relates to a method for preparing bread dough. Specifically, the present invention is to provide a method for bread dough added with a doenjang-fermented liquid, wherein the method can improve the flavor and texture feeling of bread to exhibit excellent palatability by adding the doenjang-fermented liquid to a bread paste and extend the storage time and circulation time of bread by suppressing and delaying the multiplication of bacteria. To achieve this, the present invention provides a method for preparing bread dough, the method comprising the processes of: obtaining a doenjang-fermented liquid by mixing 100 parts by weight of wheat flour with 2-4 parts by weight of a doenjang powder, 0.2 parts by weight of yeast, 0.5 parts by weight of bay salt, and 100 parts by weight of purified water, followed by culturing at 25°C for 22-24 hours; and mixing the doenjang-fermented liquid obtained by the above process with bread paste materials measured at a predetermined mixing ratio at a weight ratio of 9-10 : 90-91, followed by kneading. |
