PURPOSE: A baking method which implements good texture is provided to preserve nutrients and to express color and flavor of blue berries.CONSTITUTION: A baking method which implements good texture comprises the following steps: manufacturing dough by adding 1.5-2.5% of powder blueberry based on total weight of the dough in a weight ratio manufacturing bread by fermenting, fixing and heating the dough and adding 10-15% of raw blueberry which is hot air dried for 6-7 hours based on total weight of the dough after grinding with the powder blueberry. The powder blueberry is manufactured by quick-freezing and hot air drying at 30-40 deg. Celsius for 50-60 hours.COPYRIGHT KIPO 2013[Reference numerals] (AA) Fruits rapid cooling step (BB) Drying step (CC) Grinding step (DD) Dough manufacturing step (EE) Fermentation step (FF) Tableting step (GG) Heating step본 발명은, 반죽제조단계, 발효단계, 정형단계, 가열단계를 포함하는 제빵방법에 있어서, 상기 반죽 제조단계에서 전조단계를 거친 분말 또는 생과 블루베리를 첨가하는 과정을 포함하는 것을 특징으로 하여, 빵 또는 과자에 블루베리를 첨가함에 있어서 건조된 블루베리를 첨가함으로써 제조되는 빵에 블루베리 고유의 색과 향이 잘 나타나도록 하고 양호한 식감을 구현하는 효과가 있는 것이다.
