公开(公告)号：KR1020100087513A

公开(公告)日：2010-08-05

申请号：KR1020090006559

申请日：2009-01-28

Applicant: 충남대학교산학협력단

Inventor： 김미리 ,  강선희 ,  이윤진 ,  김민희

IPC: A21D8/04 ,  A21D13/00

CPC classification number: A21D8/06 ,  A21D2/165 ,  A21D2/34 ,  A21D2/36 ,  A21D2/364 ,  A21D8/025 ,  A21D8/047 ,  A21D10/002 ,  A21D13/047 ,  A23L17/60 ,  A23V2250/202

Abstract: PURPOSE: A method for preparing functional bread containing spirulina with high physiological activity including antioxidant effect is provided to obtain the bread having excellent functionality by weakening unique scent of the spirulina and to increase a storage period of the bread by delaying bread staling by adding the spirulina. CONSTITUTION: A method for preparing functional bread containing spirulina comprises the following steps: mixing 0.4-1.3 parts by weight of spirulina powder with 17-23 parts by weight of butter; mixing 100 parts by weight of wheat flour, 1-2 parts by weight of salt, 5.5-6.5 parts by weight sugar, and 2-6 parts by weight of yeast; kneading the wheat flour mixture by adding 35-50 parts by weight of water or milk and 16-24 parts by weight of an egg; kneading the mixture by adding the mixture of the spirulina powder and the butter; firstly fermenting the mixture at 25-30°C at 35-45 minutes; secondarily fermenting the mixture at 27-33°C at 35-45 minutes; and roasting the fermented mixture at 170-200°C.

Abstract translation: 目的：提供一种制备具有高生理活性，包括抗氧化作用的含螺旋藻功能面包的方法，通过减弱螺旋藻的独特气味获得具有优异功能的面包，并通过加入螺旋藻来延缓面包陈化，增加面包的储存期 。 构成：用于制备含螺旋藻的功能性面包的方法包括以下步骤：将0.4-1.3重量份的螺旋藻粉与17-23重量份的黄油混合; 混合100重量份小麦粉，1-2重量份盐，5.5-6.5重量份糖和2-6重量份酵母; 通过加入35-50重量份的水或牛奶和16-24重量份的鸡蛋来捏合小麦粉混合物; 通过加入螺旋藻粉和黄油的混合物捏合混合物; 首先在25-30℃在35-45分钟时发酵混合物; 二次在35-45分钟内将混合物在27-33℃下发酵; 并在170-200℃焙烧发酵混合物。