| 摘要 |
A method of manufacturing bread dough using polydextrose, brown rice and the like is provided to prepare bread dough which has improved flavor and a yellow outer skin in a baked state, is not well scorched during baking and does not well stick to a shape forming frame of an oven. Bread is prepared by baking outer dough and sweet red bean paste filled inside the outer dough in an oven, wherein, the dough is prepared by uniformly mixing: 50% by weight of a mixture comprising 63 parts by weight of wheat flour, 20.1 parts by weight of margarine, 3 parts by weight of whole milk, 2 parts by weight of sugar, 0.6 parts by weight of salt, 0.1 parts by weight of baking soda, 0.5 parts by weight of polydextrose and 11.2 parts by weight of brown rice; and 50% by weight of water. |
