THE MANUFACTURING METHOD FOR BREAD CONTAINGING MUCH EMBRYO BUD OF RICE AND USING GOAT'S MILK

摘要

The present invention relates to a bread making method using goat milk having the high content of rice embryo buds. Specifically, it is possible to remarkably shorten a fermentation time and provide the same or better expansion rate compared to flour bread by forming a colloidal material coated with goat milk through a gelatinization process which adds goat milk to rice embryo buds or rice bran including the rice embryo buds and then steams the same and also by mixing a bread composition with processed powder containing rice embryo buds roasted and grounded after drying. Particularly, taste, flavors, mouth feel, and valid components of functional additives easily deformed under conditions of high humidity in the presence of pollen due to a short fermentation period can be preserved intact. In order to prepare the bread using goat milk having the high content of rice embryo buds, the method comprises the following steps: a preprocessing step (S1) of preparing rice embryo buds or rice bran-processed powder including the rice embryo buds; a kneading step (S2) of mixing the materials; a fermentation aging step (S3) of performing primary wet fermentation, natural fermentation, and secondary wet fermentation using dough; and a baking step (S4).