Potato bread and preparation process thereof

Abstract

The invention discloses potato bread. The potato bread is prepared from flour, potato flour, water, active dry yeast, table salt, oil, white granulated sugar, a bread improver, egg liquid and a chanterelle polysaccharide additive solution. By addition of chanterelle polysaccharide with concentration of 20%, increase of the number of yeast in dough can be accelerated, the higher value of the numberof yeast under the same condition can be reached, and dough fermentation can be accelerated. Besides, by combination of use of the chanterelle polysaccharide, number change of the yeast can change the pH value and TTA content of dough and accelerate accumulation of flavor substances; decrease of the pH value inhibits activity of cellulase, so that the free phenol release speed of the dough is decreased, dietary fiber ratio in the dough is increased, the quality of bread dough is better improved, the potato bread with better quality is obtained, and meanwhile, the business values of potatoes and chanterelle are increased.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a preparation process of potato bread and the potato bread prepared by the preparation process. Background technique [0002] Bread is a kind of baked food that uses wheat as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and is made into dough by adding water. It has high value and is convenient to eat, and is loved by consumers. However, the nutrition of the grain protein contained in its production materials is not comprehensive, which reduces the nutritional value of bread. At the same time, the bread processed by traditional recipes is very easy to age, and the flavor deteriorates, which affects the quality and sales of bread. The noodles made by the traditional method contain high calories, and eating more is easy to become obese, which cannot satisfy people's pursuit of nutrition and health. [0003] Potatoes are rich in nutrients. In addition to ...

AI Technical Summary

Problems solved by technology

[0008] Based on the nutrients and physical and chemical properties of chanterelles, there are many studies on the application of chanterelles in food research and development, but there is no application of chanterelles in potato bread.

In addition, there are many studies on adding polysaccharides to bread, but most of them focus on improving the characteristics of bread, stretching properties, and fine internal structure, etc., and do not focus on the decomposition of flavor substances and dietary fiber in bread. Research

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