BREAD USING FERMENTED SOYBEANS AND MANUFACTURING METHOD THEREOF BY ADDING FERMENTED SOYBEAN POWDER AND MUGWORT EXTRACT

摘要

PURPOSE: Bread using fermented soybeans and a manufacturing method thereof are provided, thereby applying the useful functions of soybeans and bread-fermenting Bacillus sp. into bread, so that the health function, nutrition and taste of bread can be improved. CONSTITUTION: The method for manufacturing bread using fermented soybeans comprises the steps of: fermenting the boiled soybeans at 30 to 40 deg. C for 3 to 5 days, drying the fermented soybeans to the water content of 5% or less, and pulverizing the dried fermented soybeans to prepare fermented soybean powder; mixing 5 to 70 parts by weight of the fermented soybean powder, 10 to 20 parts by weight of peanut powder, 0 to 20 parts by weight of rice powder, 5 to 15 parts by weight of sugar and 100 parts by weight of a mugwort extract in water, and kneading the mixture at 35 to 40 deg. C to prepare a fermented soybean dough; mixing 50 to 70 wt.% of a bread dough comprising wheat flour, salt, yeast, yeast food, sugar, shortening, skim milk and other additives with the 30 to 50 wt.% of the fermented soybean dough; and baking the mixture in an oven.