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STEAMED BREAD COMPRISING SPROUTING GRAINS AND MANUFACTURING METHOD THEREOF
CONSTITUTION: Sprouted brown rice is pulverized.
PURPOSE: A manufacturing method of steamed bread is provided to manufacture the steamed bread which is capable of being digested well, has soft eating texture, and excellent nutrition, and to maintain soft taste without moisture evaporation during a long distribution process. CONSTITUTION: Sprouted brown rice is pulverized. 40-80 parts by weight of pulverized sprouted brown rice, 80-140 parts by weight of wheat flour, 80-120 parts by weight of makkoli(unrefined rice wine), 40-60 parts by weight of sweetener, and 0.1-5 parts by weight of salt are mixed. Water and makkoli are added to the obtained dough and kneaded. The kneading is wrapped and fermented at 20-35 deg. C for 5-20 minutes. In the step pulverizing step, the sprouted brown rice is not soaked in water. The kneading in the ingredient mixing step is performed by stirring at a low speed. The kneading in water and makkoli mixing step is performed with stirring at a high speed. The stirring is performed using a mixing apparatus. [Reference numerals] (A1) Pulverize; (A2) Pulverize sprung grain; (B1) Primarily knead; (B2) Knead by mixing sprung grain powder, flour, and wheat; (B3) Mix by adding egg, sweetener, and salt; (C1) Secondarily knead; (C2) Knead by adding water and Korean rice wine into dough; (D1) Ferment; (D2) Fermentation step(for 5-20 minutes, at 20-35°C)
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