| 摘要 |
PURPOSE: A method of producing leek bread by using leek juice instead of water to knead flour and chitosan is provided. The produced leek bread has characteristic color, taste and flavor and a long shelf life at room temperature while containing an ingredient beneficial to human health. CONSTITUTION: A mixed solution containing Leek(Allium tuberosum) juice and licorice extracts is mixed with wheat flour, sugar, yeast, purified salt, eggs, skim milk and edible fat to produce a first dough. The first dough is mixed with a chitosan solution to produce a second dough. Then, the second dough is aged and baked in an oven after forming into a desired shape. The chitosan solution is prepared by mixing unpolished rice vinegar, water and chitosan powder in a weight ratio of 1:7:1.
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