METHOD FOR IMPROVING QUALITY OF CHEJU BARLEY BREAD

摘要

PURPOSE: A method for improving the quality of the Cheju barley bread is provided to enhance the merchantability of Cheju barley bread due to improving color, taste and flavor by adding the side materials such as sweet pumpkin flour, green tea flour and kudzu juice in making. CONSTITUTION: The method for making a Cheju barley bread comprises steps of preparing a basic blend composed of 36 wt.% of wheat flour, 15.8 wt.% of barley flour, 32.4 wt.% of water, 7.9 wt.% of sugar, 2.6 wt.% of margarine, 2.1 wt.% of yeast, 0.9 wt.% of salt, 0.7 wt.% of baking powder, 0.5 wt% of modifier and 0.3 wt.% of baking soda, screening the wheat flour using a sieve, then mixing the barley flour, then mixing it with water, yeast, salt and baking powder in a determined ratio, mixing using a 106 rpm mixer for 1 minutes and 30 seconds and mixing using a 196 rpm mixer for 5 minutes, first fermenting at the temperature of 26 deg.C for 30 minutes, dividing it by the 35 gram, making the shape round after bench time of 5 minutes, second fermenting at the temperature of 37 deg.C for 25 minutes, baking in an oven for 8 minutes and cooling for 30 minutes to finish the Cheju barley bread. The method for improving the quality of the Cheju barley bread is characterized in that the amount of the sweet pumpkin flour added to the wheat flour and the barley flour is 5 wt.%.