Patent ID: 6355283
Filing Date: 2002-03-12
Classification: A21D

Abstract:
A process for making soybean curd bread which comprises the steps of:adding magnesium chloride to a soybean milk containing a predetermined solid content and at a temperature of about 60Â° C. to 90Â° C. stirring, to homogeneously emulsify the soybean milk resulting in protein coagulation to form soybean curd, adding a bread dough comprising wheat flour, yeasts, seasonings and water to the thus formed soybean curd to prepare a soybean curd bread dough, stirring and mixing the soybean curd bread dough and fermenting the soybean curd bread dough while stirring and mixing, wherein fermentation is promoted by the magnesium chloride contained in the soybean curd bread dough, kneading the fermented soybean curd bread dough and then baking the fermented soybean curd bread dough.