PRE-MIX FOR GLUTINOUS BARLEY BREAD AND METHOD OF MANUFACTURING GLUTINOUS BARLEY BREAD

摘要

A premix for waxy barley bread having increased retention period by forming an oil layer on the external surface of premix and waxy barley bread for increasing retention period are provided to reduce the loss of nutrients during the grinding process by blocking the moisture contact. A barley is pulverized to 80 mesh and 50 mesh. The barley powder 26-31 weight%, wheat flour 66-68 weight%, active gluten 2-3.5 middle %, tapioca starch 1-2.5 weight% are mixed. The cryostat layer is formed on the warped surface of the generated MIX mixture. The MIX mixture in which the cryostat layer is formed is heated in 8 minutes to 12 weight. The manufactured premix 57-61 weight% for the barley bread, refined salt 1-2 weight%, the bread improver 1-2 weight%, purified water 37-39 weight% is mixed. The dried yeast corresponding to 2-3 weight% of the baking mixture is and stirs inputted in the generated baking mixture. A first fermented material is divided and the baking divided material.