How to make bread using whole wheat and brown rice

• Main Authors: BANG SUN MYUNG, BANG MIN HYEOK
• Format: Patent
• Language: English; Korean
• Published: 12.03.2021
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to a loaf bread production method using whole wheat and brown rice. The loaf bread production method comprises: a brown rice powder preparation step including a brown rice immersion and germination step and a germinated brown rice grinding step; a washing step of washing prepared whole wheat with washing water; a whole wheat processing step of processing the whole wheat by immersing the whole wheat completely washed in the washing step in purified water and by soaking the same for a certain period of time, and then pressing the soaked whole wheat with a pressing roller; a whole wheat and brown rice mixing step of mixing the whole wheat prepared in the whole wheat processing step and brown rice prepared in the brown rice powder preparation step; a side material mixing step of mixing side materials including egg whites, sugar, and yeast; an aging step of refrigerating dough mixed in the mixing step at a temperature of 1 to 5°C for 40 to 60 minutes until the dough is aged; an aged material bubble removing step of removing air bubbles of the dough aged in the aging step; and an aged material baking and cooling step of molding an aged material having air bubbles removed therefrom in a certain mold for forming loaf bread to produce loaf bread, and setting a heating temperature and a heating time to bake and cool the aged material. According to the present invention, nutrient components are plentiful. 본 발명은 통밀과 현미를 사용한 식빵 제조방법에 관한 것으로, 현미 침지 및 발아 단계와 발아현미 분쇄단계를 포함하여 구성되는 현미가루 준비단계, 준비된 통밀을 세척수 세척하는 세척단계, 상기 세척단계에서 세척이 완료된 통밀을 정제수에 담궈 일정시간 불린 후 불린 통밀을 압착롤러에 눌러 통밀을 가공하는 통밀 가공단계, 상기 통밀 가공단계에서 준비된 통밀과 상기 현미가루 준비단계에서 준비된 현미를 혼합하는 통밀과 현미 혼합단계, 계란 흰자, 설탕, 이스트를 포함하는 부재료를 혼합하는 부재료 혼합단계, 상기 혼합단계에서 혼합된 반죽물을 1 내지 5℃ 의 온도에서 40 내지 60분간 숙성될 때까지 냉장 보관하여 숙성하는 숙성단계, 상기 숙성단계에서 숙성된 반죽물의 기포를 제거하는 숙성물 기포 제거 단계 및 기포가 제거된 숙성물을 일정한 식빵 성형용 틀에서 성형하여 식빵을 제조하고 가열온도와 가열시간을 설정하여 숙성물을 베이킹 및 냉각시키는 숙성물 베이킹 및 냉각단계를 포함하여 구성된다.