METHOD FOR MANUFACTURING FUNCTIONALLY REINFORCED BREAD CONTAINING CARTHAMUS TINCTORIUS L. SEED POWER

摘要

PURPOSE: Provided is a method for manufacturing functionally reinforced bread containing Carthamus tinctorius L. seed powder. The manufactured bread has goof effect on bone diseases, and an improved taste and flavor. CONSTITUTION: A method for manufacturing functionally reinforced bread containing Carthamus tinctorius L. seed powder comprises the steps of: mixing Carthamus tinctorius L. seed powder, 0.1-2% of citric acid(based on the weight of Carthamus tinctorius L. seed) and 0.1-2% of vitamin B2(based on the weight of Carthamus tinctorius L. seed); kneading 65% of strong flour, 0% of water, 2-4% of yeast, and the balance of an emulsifying agent; fermenting the dough at 23-30 deg.C under humidity of 7080% for 200-300 minutes; kneading the dough, 25-35% of strong flour, 25-35% of water, the mixture of Carthamus tinctorius L. seed powder and a quality improver; inserting the dough into a frame and followed by shaping and fermenting it at 35-45 deg.C under humidity of 78-85 deg.C for 45-50 minutes; baking the fermented dough at 190-250 deg.C for 30-40 minutes; and cooling the manufactured bread, and followed by slicing and packing.