| 摘要 |
A dough composition of functional foods containing bean curd is provided to impart functionality, soft texture and pleased taste to foods such as spaghetti and bread by adding bean curd or uncurdled bean to wheat flour or rice flour. A method of manufacturing a dough composition of functional foods containing bean curd comprises (i) a step for mixing bean curd or uncurdled bean 25-40 weight%, saline 0.5-1.0 weight%, yeast 5.0-6.0 weight% and vegetable fat 3.0-5.0 weight% selected from olive oil, palm oil and butter, with any one flour 48.0-66.5 weight% selected from the group consisting of wheat flour, rice flour and corn flour; and (ii) a step for kneading the mixture while adding water 450-500ml per mixture 1kg.
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