| 摘要 |
PURPOSE: A production method of bread is provided to reduce the content of gluten compared with wheat bread. CONSTITUTION: 100 parts of rice powder by weight, 1-10 parts of gluten powder by weight, 1-5 parts of saccharide by weight, and 1-5 parts of yeast by weight are mixed to obtain a first mixture. 60-80 parts of water by weight and 2-5 parts of ginseng extract by weight are mixed to obtain a second mixture. The first and second mixtures, 5-10 parts of Salicornia herbacea powder by weight, and 1-5 parts of natural spice by weight are mixed and kneaded to obtain dough (S1). The dough is wrapped in a wrapping member for firstly fermenting for 30-50 minutes (S2). The wrapping member is removed from the dough, and gas is removed from the dough for 5-15 minutes (S3). The dough without the gas is wrapped in the wrapping member for secondly fermenting (S4). The secondly fermented dough is baked at 160-200°C (S5). [Reference numerals] (S11) Step of producing a first mixture including rice powder; (S12) Step of producing a second mixture including a ginseng extract; (S13) Step of producing dough including the first mixture, the second mixture, Salicornia herbacea powder, and natural spice; (S2) Step of firstly fermenting the dough; (S3) Step of removing gas from the firstly fermented dough; (S4) Step of secondly fermenting the dough; (S5) Step of baking the dough |
