Study on the Processing Development of Nutritional Pumpkin red Bean Steamed Bread
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Abstract:
Processing technology for nutritional pumpkin red bean steamed bread was studied in the article using homemade pumpkin powder and red bean powder as material. On the base of single factor test, the effects of amount of pumpkin powder, amount of red bean powder, fermentation time, amount of water on the sensory quality were studied through the orthogonal test and the physical and chemical properties of the product were investigated. The optimum conditions and combination of these factors were obtained. The optimum processing parameters were as follows: amount of pumpkin powder 5%, amount of red bean powder 10%, fermentation time 15min and amount of water 15%. The quality of Pumpkin red Bean Steamed Bread was best. The texture characteristics of the pumpkin red bean steamed breads were determined compared with the steamed bread. The result showed that the measured texture values (hardness) in the pumpkin red bean steamed breads was better than the steamed bread. As a control with comparison steamed bread, pumpkin polysaccharide was 14.6%, more than that of control (43.0%). Dietary fiber was 3.94%, which was increased by 2.31 times. Protein content was 10.89%, which more than that of control (64.3%).Adopting the technology the nutrient content of the product was enhanced under the premise of maintaining the quality of the steamed bread.
