| 摘要 |
PURPOSE: A producing method of healthy bread containing unpolished red sorghum powder is provided to mix the red sorghum powder with flour before fermenting. CONSTITUTION: A producing method of healthy bread containing unpolished red sorghum powder comprises the following steps: crushing unpolished red sorghum to obtain powder; mixing flour, yeast, and water to obtain flour dough; adding the red sorghum powder into the flour dough to obtain mixed dough; fermenting the mixed dough at 20-40 deg. C; and baking the fermented dough at 100-250 deg. C. [Reference numerals] (AA) Mixing 1(mixing materials for 1.5 minutes using a speed1 kneader); (BB) Mixing 2(mixing materials for 2 minutes using a speed2 kneader); (S1) Preparing materials; (S1-1) Preparing main materials(flour, sorghum powder); (S1-2) Preparing secondary materials(sugar, salt, skimmed milk powder, gluten, SSL); (S2) Mixing the materials; (S2-1) Mixing water, yeast, and flour; (S2-2) Mixing 1(mixing materials for 2.5 minutes using the speed1 kneader); (S2-3) Mixing 2(mixing materials for 1.5 minutes using the speed2 kneader); (S2-4) Adding shortening; (S2-5) Mixing (mixing materials using the speed1 and speed2 kneaders for 1.5 minutes each); (S3) Mixing sorghum powder; (S3-1) Adding the sorghum powder into dough; (S4) Fermenting and molding; (S4-1) Maintaining the temperature of the dough at 25 deg. C; (S4-2) Fermenting the dough in a fermenter(30 deg. C, 85% humidity, 40 minutes); (S4-3) Punching and dividing the dough before settling for 10 minutes, and molding; (S4-4) Inserting the dough into an oven tray, and settling for 50 minutes; (S5) Baking and packaging; (S5-1) Backing in a 180 deg. C oven for 20 minutes; (S5-2) Cooling, dehumidifying, and packaging
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