QUALITY CHARACTERISTICS OF BAKERY PRODUCTS INCLUDING PROCESSED SOYBEAN MATERIALS

摘要

The present invention relates to a manufacturing method of a bakery product which comprises the following steps: (1) mixing solid fat and sugar, and creaming the mixture; (2) adding a processed soybean material into the mixture of the (1) step; (3) adding flour and baking powder into the cream produced from the (2) step, and kneading the mixture; and (4) cutting dough produced from the (3) step into a predetermined shape, and heating the cut dough in an oven. The bakery product of the present invention does not use eggs, but has a soft texture of conventional products which use eggs.;COPYRIGHT KIPO 2017