| abstract |
More particularly, the present invention relates to a method for preparing corn meal, which comprises adding to a ready-to-eat bread dough, roasted at Goesan University corn flour, and improving the palatability of a consumer, The present invention relates to a ready-to-eat corn ready-to-eat bread and its manufacturing method. In modern society, the instant bread used for snacking is made by using Goesan University wax corn powder without adding flour, and the instant bread is completed to improve cholesterol level, accelerate exhaustion of body waste, and improve health such as diet effect. This study was designed to provide the enhanced instant bread, to measure the color and physical properties of instant bread, and to improve the taste of consumers by conducting sensory evaluation. |