Study on the Production Technology of with Carrot Powder Nutritional Steamed Bread
YU Hui
ZHAO Min
YANG Xin
CHEN Jia-sheng
JIANG Lu-xin
XING Lin-lin
BI Yan-xiang
WANG Xiang-yuan
HAN Yu-qing
YUE Feng-li
Abstract：In this study, we mixed carrot powder and wheat flour in different proportions, and then used suitable processing technology and conditions to make nutritious steamed bread with carrot. It enriched steamed bread's color appearance and nutrition. In the process of the study, we optimized single factor and response surfacet test, mathematical model was established with sensory score as evaluation index and height-diameter ratio and specific volume as auxiliary indexes, determined the best formula and processing technology of the nutritious steamed bread with carrot powder. The outcome showed that 6％ of carrot, 0.9％ of yeast powder, 2.0 h of fermentation time, the steamed bread had higher sensory score, better quality and flavor.
Keywords：Carrot powdernutritional steamed breadprocessqualityyeast powderfermentation time
Publication Date：2019-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 14-20 )