PURPOSE: A method for manufacturing bread, to which rice flour and barely flour are added, is provided to improve the taste and flavor of the bread compared with bread which is manufactured using wheat flour as a primary material and to delay the staling of the bread.CONSTITUTION: A method for manufacturing bread comprises the following steps: mixing 85-100 parts by weight of water and 1-2 parts by weight of salt and heating the mixture at 100°C adding 78-82 parts by weight, 10-15 parts by weight of rice flour, and 10-15 parts by weight of barely flour to 50 parts by weight of the heated mixture and kneading the mixture while gelatinizing the mixture maturing the dough at a low temperature for 14-16 hours adding wheat flour, dry yeast, white sugar, refined salt, dried milk, a flour improver, processed butter, milk, eggs, and water to the matured dough and mixing the materials dividing the mixed dough into a predetermined size and putting the molded dough into a bread fan and fermenting the dough at 36-38°C and humidity of 75-85% for 50-60 minutes.COPYRIGHT KIPO 2011본 발명에서는 물/소금 가열단계와, 곡분첨가 및 호화반죽단계와, 저온 숙성단계로 이루어진 탕종숙성공정과 상기 탕종숙성공정에 의해 형성된 반죽에 밀가루, 드라이이스트, 정백당, 정제염, 전지분유, 개량제, 가공버터, 우유, 전란 및 물을 넣고 믹싱 및 반죽하는 반죽배합공정과 상기 반죽배합공정에 의해 형성된 반죽을 소정 크기로 분할하여 성형하는 분할성형공정과 상기 분할성형공정에 의해 분할된 반죽을 식빵팬에 팬닝한 후, 36℃ 내지 38℃와 습도 75% 내지85%의 조건에서 50~60분간 발효시키는 반죽발효공정을 포함하는 쌀가루와 보릿가루를 첨가한 식빵 제조방법이 개시된다.
