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Abstract
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Article Information:
Study on Formula of Nutrient Bread Composite of Multiple Vegetables
Xianhui Sun, Yongsheng Ma and Tongqing Ma
Corresponding Author: Xianhui Sun
Submitted: November 30, 2014
Accepted: January 8, 2015
Published: May 15, 2015 |
Abstract:
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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.
Key words: Carrot, composite vegetable pulp, formula, nutritional bread, pumpkin, sweet potato,
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Cite this Reference:
Xianhui Sun, Yongsheng Ma and Tongqing Ma, . Study on Formula of Nutrient Bread Composite of Multiple Vegetables. Advance Journal of Food Science and Technology, (3): 163-166.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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