Table 1.
Baking mixing ratio of sweet dough bread (SD-low: 0.2 INU/g, SD-mid: 0.6 INU/g, SD-high: 1.8 INU/g)
| Ingredient | Control | SD-low | SD-mid | SD-high |
|---|---|---|---|---|
| Flour | 1000 | 1000 | 1000 | 1000 |
| Sugar | 250 | 250 | 250 | 250 |
| Powder milk | 30 | 30 | 30 | 30 |
| Salt | 16 | 16 | 16 | 16 |
| Egg | 130 | 130 | 130 | 130 |
| Yeast | 14 | 14 | 14 | 14 |
| Butter | 150 | 150 | 150 | 150 |
| Water | 520 | 520 | 520 | 520 |
| Enzyme | – |
0.12 (0.2 INU/g) |
0.35 (0.6 INU/g) |
1.06 (1.8 INU/g) |
Sweet dough bread recipe: SD-low: sweet dough with low amount of invertase (0.2 INU/g)
SD-mid: sweet dough with medium amount of invertase (0.6 INU/g)
SD-high: sweet dough with high amount of invertase (1.8 INU/g)