PRODUCTION OF FUNCTIONAL BREAD BY COVERING MIXTURE OF GROUND FERMENTED SOYBEANS AND RED SWEET BEAN PASTE WITH WHEAT DOUGH

摘要

PURPOSE: A method of producing functional bread containing fermented soybeans(cheongkukjang) and sweet bean paste by covering a mixture of ground fermented soybeans and red sweet bean paste as a stuffing with wheat dough is provided. It provides efficacy of fermented soybeans and can make up for the lack of nutrients in conventional bread. CONSTITUTION: Fermented soybeans are ground and mixed with red sweet bean paste in a ratio of 2:1 to 1:1 to give a stuffing(11), which is covered with wheat dough(10) and then baked to give functional bread containing fermented soybeans and sweet bean paste. The fermented soybeans can be used by mixing with any one material selected from jam, yogurt, milk, soybean milk, jelly and Yoplait.