Study on Formula of Nutrient Bread Composite of Multiple Vegetables

Xian-Hui Sun ； Yong-Sheng Ma ； Tong-Qing Ma

《Advance Journal of Food Science and Technology》 8卷3期 (2015/05) Pp. 163-166

並列摘要

Nutrient bread composite of multiple vegetables was produced from the bread dough containing multiple vegetables which were pulped. The color of the finished bread product which was produced from dough added in different color vegetables pulp was compared. Carrots, pumpkins and sweet potatoes were selected as main raw vegetable materials of nutrient bread. It was determined that the optimal pre-cooking time of pumpkin, sweet potatoes and carrots was 3 min, 4 min and 5 min from comparing beating results. The process quality of bread dough added in different dosage of vegetable pulp and the flavor of finished bread containing different dosage of vegetable pulp were studied. The optimal formula of nutrient bread composite of multiple vegetable pulp was that the weight ratio of pumpkin pulp, carrot pulp and sweet potato pulp was 2:1:1, the best addition amount of composite vegetable pulp was 32.5% of the flour weight.

並列關鍵字

Carrot ； composite vegetable pulp ； formula ； nutritional bread ； pumpkin ； sweet potato