PRODUCTION OF SPRING ONION BREAD BY KNEADING SPRING ONION POWDER, SUGAR, MILK POWDER, BAKING IMPROVER, FRESH YEAST, MARGARINE AND SALT AND BAKING

摘要

PURPOSE: A method of making spring onion(daepa) bread by kneading spring onion(Allium fistulosum L.) powder, sugar, milk powder, a baking improver, fresh yeast, margarine and salt and baking is provided. The product has better bread quality containing color, taste and flavor than common bread as well as nutrients. CONSTITUTION: A main raw material containing 2.5 to 10% by weight of dried spring onion powder or 10 to 25% by weight of fresh onion powder is mixed with 2 to 8% by weight of sugar, 2 to 8% by weight of milk powder, 1 to 4% by weight of a baking improver, 1 to 3% by weight of fresh yeast, 1 to 8% by weight of margarine and 0.5 to 3% by weight of salt. Then 59 to 60% by weight of water in case of dried spring onion powder or 35 to 45% by weight of water in case of fresh spring onion is added, kneaded in a hook type kneader for 10 to 20min and fermented at 32 to 44deg.C in a fermentation chamber for 50 to 70min in the first stage and in a baking frame for 30 to 50min in the second stage after dividing the dough into several pieces and baked at 180 to 210deg.C in an oven for 20 to 40min.