本发明涉及添加有乳酸杆菌培养基和肉桂提取物的面包的制造方法。 当生产面包时，通过以1-3:1的重量比混合乳杆菌培养基和肉桂提取物，以提高面包的质量和储存性能，从而增加面包的重量，体积和比容 面包，同时在烘烤期间降低其损失率并降低硬度以提供柔软的质感。 此外，与普通面包相比，乳酸菌培养基的酸味和味道不好，肉桂苦味和肉桂香味被中和，从而对颜色，口味，口味，外观，质地和整体偏好具有优异的感官测试结果 乳杆菌培养基和肉桂提取物，从而提高面包质量。 此外，通过添加乳酸杆菌培养基生产的面包在面包储存期间的水分含量变化最小，通过添加肉桂提取物生产的面包具有最小的pH值和适当的酸度变化，以及通过添加乳杆菌培养基产生的面包和 肉桂提取物的硬度变化最小，老化面积比普通面包慢，从而改善了贮藏性能。

The present invention is a mixture of lactic acid bacteria culture solution and the lactic acid bacteria culture solution and the cinnamon extract relates to a cinnamon extract the production method of bread was added, was added to the bread produced during lactic acid bacteria culture solution and the cinnamon extract so as to ensure a high quality characteristics and shelf life of the bread is a weight ratio of 1-3: consists of a mixture of 1, the weight of bread, and volume, cost increase is small, burning loss rate reduces, lowering the hardness provides a soft texture and acidity of the lactic acid bacteria culture solution, the upper limit seems to smell and cinnamon bitter, cinnamon flavors it is possible to improve the quality characteristics of the bread by neutralizing the lactic acid bacteria culture solution and the cinnamon extract color compared to a normal white bread, is not added, the taste, flavor, appearance, texture, excellent sensory test results for the overall preference degree with each other.
In addition, during storage of Bread Bread and put manufacture of lactic acid bacteria culture is jeokeotgo the changes in moisture content, bread prepared to put the cinnamon extract eoteumyeo changes in pH and titratable acidity best ever, prepared to put the lactic acid bacteria culture and cinnamon extract bread is an excellent effect that a change in hardness to increase the shelf life jeokeotgo, aging slower than normal bread.