PRODUCTION OF WAXY BARLEY BREAD HAVING SOFT TASTE AND TEXTURE BY MIXING WAXY BARLEY AS MAIN MATERIAL, EGGS, MILK AND FAT OR OIL AS AUXILIARY MATERIAL AND THEN KNEADING ACCORDING TO MULTISTAGE KNEADING PROCEDURE

摘要

PURPOSE: Provided is a method for manufacturing waxy barley bread by mixing waxy barley as a main material, eggs, milk and fat or oil as an auxiliary material and then kneading according to a multistage kneading procedure. Therefore, the waxy barley bread has a soft taste and texture and is rich in nutrients. CONSTITUTION: A mixture of 25 to 35% by weight of mixed eggs, 15 to 25% by weight of sugar and 0.2 to 0.3% by weight of salt is agitated in a kneader in the first stage. The dough is added with 5 to 10% by weight of milk and then agitated in the second stage. The dough is agitated with 20 to 25% by weight of waxy barley, 0.2 to 0.3% by weight of baking powder and 0.2 to 0.3% by weight of baking soda in the third stage. The dough is added with 1 to 5% by weight of oil and fat and 0.1% by weight of vanilla flavor and agitated in the fourth stage, followed by finally agitating with 20 to 25% by weight of milk. Finally, the dough is aged at 5 to 8deg.C for 1hr, baked in an oven and molded to give bread having a predetermined pattern on the surface. The bread is coated with 1 to 3% by weight of red bean jam.