| 摘要 |
PROBLEM TO BE SOLVED: To solve problems such that bread is unfavorable for health because additives such as a synthetic emulsifying agent are frequently used. SOLUTION: This healthy bread is obtained by placing 6.6% of nonpregelatinized nonglutinous rice flour, 1.8% of salt, 2.6% of skimmilk powder, 16.6% of black sugar, 23.3% of eggs, 7% of yeast fungi, 3% of gluten, 30% of bean-curd refuse and 40% of warm water at 30 deg.C based on strong flour [Eagle (R)] in a mixer, carrying out kneading at a low speed for 3 min, then conducting kneading at a high speed for 6 min, subsequently adding 6.6% of a burdock, 6.6% of a carrot and 13.3% of Hizikia fusiforme, further performing the kneading at a low speed for 2 min, primarily fermenting the resultant bread dough at 28 deg.C and 75% humidity for about 60 min (floor time), then adjusting the form, subsequently degassing the dough, then secondarily fermenting the dough in a final proof at 35 deg.C and 75% humidity for 30 min, subsequently placing the obtained dough in a bread mold and baking the dough at 180 deg.C for 35 min in an oven. The burdock, carrot and Hizikia fusiforme are previously cut into fine strips, dipped in water overnight and drained on the next day for use. The bean-curd refuse is placed in a refrigerator once and cold-insulated for use. |
