| 摘要 |
Functional bread containing medicinal herbs in the range without impairing baking suitability is provided to ensure excellent physical properties, functionality and sensory evaluation. Functional bread contains 2% by weight of oligosaccharide, 0.25% by weight of Atractylodes root, 0.07% by weight of Capillary Artemisia herb and 0.25% by weight of Coix lachryma-jobi, based on 100 parts by weight of wheat flour. For an example, 100% by weight of wheat flour is mixed with 0.25% by weight of Atractylodes root, 0.07% by weight of Capillary Artemisia herb, 0.25% by weight of Coix lachryma-jobi, 63% by weight of water, 3% by weight of yeast, 2% by weight of salt, 4% by weight of margarine and 3% by weight of nonfat dry milk. |
