MANUFACTURING PROCESS OF STEAMED BREAD USING BROCCOLI

A functional steamed bread manufacturing method is provided to take the functional steamed bread easily as a meal and improve absorption of the broccoli nutrient and the metabolism by providing the form of the steamed bread. A functional steamed bread manufacturing method adding the broccoli powder...

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Bibliographische Detailangaben
1. Verfasser:	MOON, KWANG JOO
Format:	Patent
Sprache:	eng
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:	A functional steamed bread manufacturing method is provided to take the functional steamed bread easily as a meal and improve absorption of the broccoli nutrient and the metabolism by providing the form of the steamed bread. A functional steamed bread manufacturing method adding the broccoli powder comprises the following steps of: a step that tears according to texture after washing the prepared broccoli of the water so that drying is facilitated; a step that pulverizes the dehydrated broccoli by using the pulverizing device; and a step that adds the broccoli powder of 0 3~3% of the weight of wheat flour in kneading.