FUNCTIONAL DOUGH AND BREAD COMPRISING GERMINATED BUCKWHEAT FLOUR AND A METHOD FOR PRODUCING THEREOF

摘要

A method of producing a functional bread-making dough composition using germinated buckwheat flour is provided. The dough composition inhibits alpha-amylase as a major cause for reducing baking quality, gives an increase of volume and texture in the bread and produces and can be used in production of functional bread with effects of diabetes and obesity by flavonoid components of the germinated buckwheat. The bread-making dough composition contains 0.5 to 1.0 parts by weight of germinated buckwheat flour based on 100 parts by weight of wheat flour. The germinated buckwheat flour is obtained by the steps of: washing buckwheat seed in flowing water of 23 to 25deg.C; soaking in a mixed medium containing 100 parts by weight of warm water of 23 to 27deg.C, 0.1 to 0.3 parts by weight of citric acid, 3 to 7 parts by weight of ion-exchanged corn syrup and 2 to 6 parts by weight of refined sugar for 20 to 40min; germinating at 34 to 40deg.C; drying in a natural state; freeze drying at -35 to -40deg.C to a moisture content of 5 to 8%; and grinding to less than 100meshes.