FUNCTIONAL BREAD MANUFACTURING METHOD

From the paper

Abstract

A method of manufacturing functional bread by fermenting Phellinus linteus mycelium and brown rice flour and kneading with bread material is provided to ensure the efficacy of Phellinus linteus mycelium and brown rice such as anticancer effect and immune function. Phellinus linteus mycelium and brown rice flour are cultured, aged for 90 days and kneaded with bread material. The obtained dough is put into an oven and then baked at 200 to 250deg.C without a separate fermentation process. During the kneading, Phellinus linteus extract is used. The bread material is eggs, sugar, honey, wheat flour and baking soda.