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Study on Ingredients and Process Conditions of Purple Sweet鄄potato Bread
XU Hong,摇 GAO Sisi,摇 WANG Siyu,摇 HAO Yiming,摇 GAO Hang
( Beijing Key Laboratory of Food Flavor Chemistry / Beijing Higher Institution Engineering Research Center of
Food Additives and Ingredients , Beijing Technology and Business University, Beijing 100048, China )
Abstract : Purple sweet鄄potato has high nutritional value and is good for health, but our market is short of
its products. To meet consumers蒺 need for health foods, this study planed to develop one kind of purple
sweet鄄potato bread. In the present study, with sensory evaluation and bread specific volume as the evalu鄄
ation indexes, the orthogonal designs on purple sweet鄄potato bread ingredients and process conditions
were optimized. The best ingredients were as follows : purple flour 10% , yeast 1郾 8% , bread improver
0郾 4% , and butter 12% , and the optimum conditions were as follows: dough mixing time 17 min, relaxa鄄
tion time 40 min, baking temperature 180 益, and baking time 5郾 0 min. Finally, the proven test proved
that the sensory score and the specific volume of the bread were 58郾 7 and 4郾 17 cm3 / g using the optimized
ingredients and process conditions. Compared with ordinary bread, purple sweet鄄potato bread has unique
flavor,pleasing color, and more nutrients.
Key words: purple sweet鄄potato bread; ingredients; process conditions; orthogonal design
( 责任编辑: 叶红波)
85 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2014 年 11 月