Manufacturing method of fermented bread using natural fermented species

The present invention provides a method for manufacturing fermented bread using natural fermentation starter and cereal. The purpose of the present invention is to provide the bread that has a soft yet chewy texture, has excellent flavor, contains various nutrients, and has good taste. 본 발명은 천연 발효종...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KIM JAE WOO, SIM HYE JEONG, CHO SU MIN, PARK YE BIN, AN SUNG SOO, PARK SO YEON, KIM HYEONG SEO, CHAE YU BIN, LEE JAE HO, YUN SE YEONG, KIM DONG KYUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention provides a method for manufacturing fermented bread using natural fermentation starter and cereal. The purpose of the present invention is to provide the bread that has a soft yet chewy texture, has excellent flavor, contains various nutrients, and has good taste. 본 발명은 천연 발효종 및 시리얼을 포함하는 발효빵의 제조방법을 제공한다.