| 摘要 |
PURPOSE: A method for manufacturing rice bread by using liquid ferments is provided to improve taste and flavors with increase of a swelling index of the rice bread, and to increase a preservation period of the rice bread without adding starch of other grains. CONSTITUTION: A method for manufacturing rice bread by using liquid ferments comprises the following steps: mixing 0.5~1.5 parts of xanthangum by weight, 1~2 parts of salt by weight, 2~3 parts of sugar by weight, 0.5~1.5 parts of bread yeast by weight, 1~5 parts of butter by weight, 5~15 parts of flour ferments by weight, and 95~95 parts of purified water by weight; kneading mixed materials with a mixer; panning dough; fermenting the dough; baking the dough; and cooling the baked bread at a room temperature. In a fermentation step, the dough is fermented for 70 ~ 90 minutes in humidity 75~85%. |
