| abstract |
More particularly, the present invention relates to a process for producing a lotus root barley rice bread, and more particularly, to a process for producing a lotus root barley rice bread, Through the gradual fermentation and aging process, the beneficial nutritional intake efficiency of lotus root and barley rice is doubled, while the natural texture of bread and the raw barley are harmoniously harmonized with each other to form a distinctive texture. The present invention relates to a method for producing a root cane bread which is capable of maintaining a stable preservation property at room temperature without using preservatives. |