Bread Containing Mulberry Pomace and Preparation Method Thereof

摘要

The present invention relates to a bread having the excellent storability by delaying aging of the bread and has the improved anti-oxidizing properties and to a method for manufacturing the same and, more specifically, to a mulberry pomace bread which is characterized by being manufactured by mixing mulberry pomace during kneading of flour, and to a method for manufacturing the same. The mulberry pomace is characterized by being 1-5 wt% of the total weight of flour and mulberry pomace used in kneading based on the dried weight.