Manufacture method of sweet potato health care bread

Abstract

The invention relates to a manufacture method of sweet potato health care bread, which belongs to the technical field of food processing. The method comprises the following steps: taking 46 to 50 percent of wheat flour, 7 to 9 percent of sweet potatoes, 6 to 8 percent of white granulated sugar, 1.5 to 2.5 percent of powdered milk, 0.5 to 0.8 percent of dry yeast, 7 to 10 percent of eggs, 0.3 to 0.5 percent of additives and 28 to 30 percent of water; carrying out fermentation method processing for two times for preparing a dough; carrying out preparation, fermentation, shaping, proof fermentation and baking to obtain finished products. The invention applies the sweet potatoes to the bread, and the functional performance of the bread can be improved. Because the sweet potatoes are physiological alkaline food, the human body acid base balance can be regulated after people eat the sweet potato health care bread, and the human body salt metabolizing requirements can be more perfectly satisfied. At the same time, the sweet potatoes have high medicinal value, have the functions of tonifying the spleen and the stomach, nourishing the heart and the mind, supplementing qi and force and the like, have rich and overall nutrition, and have good health care effect. In addition, the sweet potato raw materials have rich sources and low price, the production cost can be reduced, and the economic benefit can be improved.

Description

technical field [0001] The invention relates to a method for making sweet potato health-care bread. Specifically, sweet potatoes are used to replace part of wheat flour to enrich the nutritional value of the product, and belong to the technical field of food processing. technical background [0002] At present, flour-made food is very popular in our country, among which baked bread of various colors is mostly, but most of the raw materials are wheat flour, because the nutritional content of wheat flour has been lost in the process of flour processing in the bran, so the nutritional content is not rich , does not contain other vitamins, long-term use is not good for human health. Contents of the invention [0003] The purpose of the present invention is to overcome the above disadvantages, thereby providing a kind of sweet potato to replace part of the flour in the bread to improve the nutritional value of the bread. According to the determination, sweet potatoes contain c...

AI Technical Summary

Problems solved by technology

[0002] At present, flour-made food is very popular in our country, among which baked bread of various colors is mostly, but most of the raw materials are wheat flour, because the nutritional content of wheat flour has been lost in the process of flour processing in the bran, so the nutritional content is not rich , does not contain other vitamins, long-term use is not good for human health