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PRODUCTION OF FERMENTED SOYBEAN PASTE BREAD USEFUL AS BETWEEN-MEAL SNACKS USING FERMENTED SOYBEAN PASTE, WHEAT FLOUR, SUGAR, POWDERED SKIM MILK, FAT, YEAST AND YEAST FOOD
PRODUCTION OF FERMENTED SOYBEAN PASTE BREAD USEFUL AS BETWEEN-MEAL SNACKS USING FERMENTED SOYBEAN PASTE, WHEAT FLOUR, SUGAR, POWDERED SKIM MILK, FAT, YEAST AND YEAST FOOD
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机译：使用发酵豆浆，小麦粉，糖，粉状豆浆，脂肪，酵母和酵母粉在餐间零食中生产发酵豆浆面包
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摘要
PURPOSE: A method of making fermented soybean paste bread by mixing fermented soybean paste, wheat flour, sugar, powdered skim milk, fat, yeast and yeast food is provided. The product is enriched in nutrients and useful as between-meal snacks. CONSTITUTION: About 80 to 85% by weight of wheat flour is mixed with 5 to 10% by weight of fermented soybean paste, 5 to 8% by weight of sugar, 2 to 4% by weight of powdered skim milk, 1% by weight of fat(shortening, lard), 1 to 2% by weight of yeast and 1 to 2% by weight of yeast food and kneaded with water at 27deg.C. The dough is punched down and fermented at a room temperature of 27deg.C and a relative humidity of 75 to 80% for 60 to 180deg.C until it is expanded to about 2.5 to 3 times the initial volume.
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