CN106665731A - Sweet potato nutritional bread - Google Patents

Sweet potato nutritional bread Download PDF

Info

Publication number
CN106665731A
CN106665731A CN201510754278.2A CN201510754278A CN106665731A CN 106665731 A CN106665731 A CN 106665731A CN 201510754278 A CN201510754278 A CN 201510754278A CN 106665731 A CN106665731 A CN 106665731A
Authority
CN
China
Prior art keywords
bread
sweet potato
potato nutritional
butter
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510754278.2A
Other languages
Chinese (zh)
Inventor
冯作明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201510754278.2A priority Critical patent/CN106665731A/en
Publication of CN106665731A publication Critical patent/CN106665731A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Sweet potato nutritional bread comprises following raw materials: 500g flour, 150g sweet potato, 25g shortening powder, 5g dried yeast, 36g eggs, 45g white granulated sugar and 25g butter; through dosing, fermenting and baking, the bread is obtained; the bread has good smell and is delicious and is abundant in dietary fiber; the bread has the function of enhancing intestinal gurgling and improving digestion.

Description

A kind of Radix Pachyrhizi Erosi enriched bread
Technical field
A kind of Radix Pachyrhizi Erosi enriched bread, field of food is exactly specifically a kind of manufacture method of bread.
Background technology
With the improvement of people's living standards, the ecology potential such as broken Radix Crotalariae szemoensis of enriched bread, form is very good.
The content of the invention
A kind of Radix Pachyrhizi Erosi enriched bread, material：Flour 500g, Radix Pachyrhizi Erosi 150g, play crisp powder 25g, dry yeast 5g, egg 36g, white sugar 45g, butter 25g.
Specific practice is as follows：A adjusts powder, fermentation:Raw material is mixed in proportion, dough-making powder, dough is in the 0C of temperature 30, the condition bottom fermentation 2h of humidity 80%;
B shapings:After fermentation ends, 1. 5h are proofed under the conditions of 30 0C, be divided into the bread of definite shape big when volume increases by 1 times；
C is toasted:Bread base is put into baking box, and get angry 2000C, the 0C of reducing internal heat 220, bakes 20min.
Advantage of the present invention:The bread abnormal smells from the patient is sweet fragrant, fresh and sweet good to eat, and containing abundant dietary fiber.

Claims (1)

1. a kind of Radix Pachyrhizi Erosi enriched bread, it is characterised in that material composition is as follows：Flour 500g, Radix Pachyrhizi Erosi 150g, play crisp powder 25g, dry yeast 5g, egg 36g, white sugar 45g, butter 25g.
CN201510754278.2A 2015-11-09 2015-11-09 Sweet potato nutritional bread Pending CN106665731A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510754278.2A CN106665731A (en) 2015-11-09 2015-11-09 Sweet potato nutritional bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510754278.2A CN106665731A (en) 2015-11-09 2015-11-09 Sweet potato nutritional bread

Publications (1)

Publication Number Publication Date
CN106665731A true CN106665731A (en) 2017-05-17

Family

ID=58863285

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510754278.2A Pending CN106665731A (en) 2015-11-09 2015-11-09 Sweet potato nutritional bread

Country Status (1)

Country Link
CN (1) CN106665731A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108633965A (en) * 2018-04-09 2018-10-12 闽南师范大学 A kind of pachyrhizus low sugar bread and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108633965A (en) * 2018-04-09 2018-10-12 闽南师范大学 A kind of pachyrhizus low sugar bread and preparation method thereof

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Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20170517

WD01 Invention patent application deemed withdrawn after publication