MAKING METHOD OF BREAD MADE FROM POWDERED MULBERRY LEAVES

摘要

PURPOSE: A method of preparing highly nutritious bread containing processed mulberry leaf powder is provided, which leavens the bread by using Bifidobacteria generating organic acid such as lactic acid and acetic acid, peptide and unique flavor. CONSTITUTION: The method is characterized by the steps of: (i) making wheat flour blow by inoculating bifidobacteria to wheat flour and fermenting at 37 ±3deg.C for 16 ±2hr; (ii) soaking fresh mulberry leaves in an aqueous solution of organic acid such as acetic, citric or malic acid to pH 5 or less; (iii) dehydrating and quick drying the leaves at 40deg.C or less and pulverizing the dried leaves into fine powder of 100mesh or more; (iv) adding 30-55% of grain powder of rice, bean, Indian millet, oats, foxtail millet, corn, barley and jobs-tear to the 20-30% of wheat flour blow and 1-10% of the powdered mulberry leaves; (v) kneading the mixture with 30-40% of water, 4.6% of milk fat, 4.6% of dry milk, 1.2% of salt and 0.5% of monoglyceride, diglyceride or sugarester and forming a loaf of bread with the batter; and then (vi) leavening the kneaded bread at 37-40deg.C for 40-60min to pH 3.5-4 and baking the resulting bread.