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Making method for purple sweet potato and pumpkin healthcare bread

A production method, pumpkin technology, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of high fat, unreasonable composition of ingredients, lack of nutrition and health care functions, etc., to improve memory, Prevention of cardiovascular and cerebrovascular diseases, inhibition of low-density lipoprotein oxidation and platelet aggregation

Inactive Publication Date: 2016-01-06
WUXI INST OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the general commercially available bread is often a "four high and one low" product with high fat, high sugar, high energy, high additives, and low dietary fiber. Risk of chronic diseases such as cardiovascular disease, obesity, constipation

Method used

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Effect test

Embodiment Construction

[0016] The invention discloses a method for making purple potato and pumpkin health-care bread. The raw material formula is composed of the following components by weight: 100 parts of special bread flour, 5 parts of pumpkin powder, 5 parts of purple potato powder, 1 part of instant dry yeast, and sugar 10 parts, 8 parts of butter, 10 parts of eggs, 2 parts of milk powder and 45 parts of water;

[0017] The preparation method comprises the following steps:

[0018] 1) The steps of dough mixing and fermentation, except butter, other raw materials are evenly mixed, the dough is stirred to the expansion stage of 60% gluten, then butter is added, and finally the dough is stirred to the complete expansion stage of gluten, the dough after stirring The temperature is 28°C, stay in the mixing tank for fermentation, and the fermentation time is: 30 minutes;

[0019] 2), the step of dividing, the dough after fermenting is divided into individual, each weight is 60 grams;

[0020] 3) T...

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Abstract

The invention discloses a making method for purple sweet potato and pumpkin healthcare bread. The purple sweet potato and pumpkin healthcare bread is made of, by weight, 100 parts of special bread powder, 5 parts of pumpkin powder, 5 parts of purple sweet potato powder, 1 part of instant dry yeast, 10 parts of granulated sugar, 8 parts of butter, 10 parts of eggs, 2 parts of milk powder and 45 parts of water. The making method includes the following steps of dough stirring and fermenting, dividing, intermediate fermenting, shaping, final fermenting, pre-baking decorating and bread blank baking. The purple sweet potato and pumpkin healthcare bread is simple in technology, more reasonable in nutrition proportion and excellent in healthcare effect. Because purple sweet potatoes contain anthocyan ingredients which can obviously inhibit low-density lipoprotein oxidization and platelet aggregation, cardiovascular and cerebrovascular diseases can be prevented. Because pectin, trace elements Cr and CTY in pumpkins can play a great role in preventing and treating diabetes, the purple sweet potato and pumpkin healthcare bread is a good healthcare good for diabetics.

Description

technical field [0001] The invention relates to a preparation method of purple sweet potato and pumpkin health-care bread. Background technique [0002] Bread is an extremely popular public food. With the improvement of people's living standards, the consumption of bread in my country is also increasing year by year. However, the general commercially available bread is often a "four high and one low" product with high fat, high sugar, high energy, high additives, and low dietary fiber. The risk of chronic diseases such as cardiovascular disease, obesity, and constipation. Adding pumpkin and purple sweet potato to the traditional bread formula, and properly reducing the content of fat, high sugar and additives not only achieves nutritional balance, but also endows bread with unique flavor, pleasing color and health care. [0003] Purple sweet potato has a slightly sweet taste. Because it contains anthocyanins, it can significantly inhibit the oxidation of low-density lipop...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/366
Inventor 林玉桓王晓红
Owner WUXI INST OF COMMERCE
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