Year-end Sale % OFF 
Abstract
Nutrient bread composite of multiple vegetables was produced from the bread dough containing multiple vegetables which were pulped. The color of the finished bread product which was produced from dough added in different color vegetables pulp was compared. Carrots, pumpkins and sweet potatoes were selected as main raw vegetable materials of nutrient bread. It was determined that the optimal pre-cooking time of pumpkin, sweet potatoes and carrots was 3 min, 4 min and 5 min from comparing beating results. The process quality of bread dough added in different dosage of vegetable pulp and the flavor of finished bread containing different dosage of vegetable pulp were studied. The optimal formula of nutrient bread composite of multiple vegetable pulp was that the weight ratio of pumpkin pulp, carrot pulp and sweet potato pulp was 2:1:1, the best addition amount of composite vegetable pulp was 32.5% of the flour weight.
Highlights
With the accelerating of life rhythm, the demand of convenience foods is growing
Yellow vegetables including carrots, pumpkin and sweet potato were selected as raw material of composite vegetables
Proportion determining of multiple vegetable pulps complex: It can be seen from Table 3 and 4 that the relative high carrots content and reduce the flavor of mixed vegetable pulps, high sweet potato ratio can reduce the process properties of the dough
Summary
With the accelerating of life rhythm, the demand of convenience foods is growing. Baked goods, such as cakes, bread and cookies are convenient to be eaten. Yellow or golden color bread product was obtained after adding yellow vegetables pulp to dough. Yellow vegetables including carrots, pumpkin and sweet potato were selected as raw material of composite vegetables.
Sign-in/Register to view highlights & summary 
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
