METHODS OF MANUFACTURING SWEET DOUGH BREAD USING A NATURAL SOURDOUGH STARTER

摘要

The present invention provides a method of making sweet dough bread using a natural yeast starter which can enhance taste and nutritional values of bread. Accordingly, the method of making sweet dough bread using powder-type yeast starter of the present invention comprises: a starter separation process in which 100 parts by weight of a yeast made by Songhak Gokja (a brand name) is mixed with 890-910 parts by weight of purified water and the mixture is inputted into a fermenter whose temperature and relative humidity levels are in the range of 20-23C and 80-85% respectively and then fermented therein for four to five hours to extract microorganisms; a starter cultivation process in which 800 parts by weight of a starter extract extracted from the starter separation process is mixed with 1290-1310 parts by weight of purified water, 1890-1910 parts by weight of flour and 195-205 parts by weight of rye powder and the mixture is inputted into the fermenter whose temperature and relative humidity levels are in the range of 24-26C and 80-85% respectively and then fermented therein for 46-50 hours; a yeast starter development process in which 1400 parts by weight of a starter cultivation solution cultured in the starter cultivation process is mixed with 2090-2110 parts by weight of purified water, 1890-1910 parts by weight of flour, 195-205 parts by weight of rye powder and then the mixture is inputted into a culture medium whose temperature and humidity levels are in the range of 23-24C and 80-85% respectively and then fermented therein for five to six hours; a yeast starter lyophilization process in which the yeast starter obtained from the yeast starter development process is inputted into a lyophilizer and then lyophilized for 58 to 70 hours; and a yeast starter powdering process in which the yeast starter obtained from the yeast starter lyophilization process is crushed in a crusher and sieved to be made into powder.