08-11-2018 дата публикации
Номер: KR101915603B1
The present invention relates to a bread making method wherein a cross-sectional structure of a bread made in a final stage using a plurality of doughs having different emulsifier addition ratios has a layered structure in which the texture and flavor are different from each other, and the bread made thereby. The method comprises the steps of: a kneading step of making a plurality of doughs with a mixture including grain powder, edible salt, a leavening agent, a liquid agent, fat and oil, sugar, and an emulsifier and kneading the plurality of doughs with a different adding ratio of the emulsifier to make high-emulsified dough and low-emulsified dough; a primary fermentation step of fermenting the high-emulsified dough and the low-emulsified dough made in the kneading step; a forming step of forming a plurality of layers on the cross-section by laminating the high-emulsified dough and the low-emulsified dough fermented in the primary fermentation step to form a plate; a secondary fermentation ...
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