10-06-2015 дата публикации
Номер: KR101525828B1
Автор:
JUNG, HOO KIL,
HUH, CHANG KI,
CHOI, YU JIN,
YANG, HEE SUN,
OH, HYUN HEE,
JEONG, YONG SEOB,
LEE, YU RI,
BAE, IN HYU,
LEE, JAI SUNG,
SHIM, KI HOON,
JUNG, HEE NAM
The present invention relates to a producing method of bread added with a lactobacillus culture medium and a cinnamon extract. When producing bread, a lactobacillus culture medium and a cinnamon extract are added thereto by being mixed in a weight ratio of 1-3:1 so as to improve quality and storage properties of bread, thereby increasing the weight, volume, and specific volume of bread while decreasing a loss rate thereof during baking and decreasing hardness to provide a soft texture. Also, sourness and bad smell of a lactobacillus culture medium, bitterness of cinnamon, and cinnamon flavor are neutralized so as to have an excellent sensory test result on colors, tastes, flavors, appearance, texture, and overall preferences, compared to general bread without a lactobacillus culture medium and a cinnamon extract, thereby improving quality of bread. In addition, bread produced by adding a lactobacillus culture medium has the least change in moisture content during storage of bread, bread ...
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