Ipomoea batatas dietary fiber French roll recipe

Abstract

The invention relates to the field of food, in particular to an ipomoea batatas dietary fiber French roll recipe. The ipomoea batatas dietary fiber French roll is prepared from, by weight, 135-145 parts of flour, 120-130 parts of ipomoea batatas, 25-35 parts of sucrose, 0-15 parts of milk powder, 0-0.5 part of salt, 1.0-3.0 parts of yeast, 5-7 parts of butter and 35-45 parts of water. The ipomoea batatas dietary fiber French roll is delicious and rich in nutrient, the adoption of the ipomoea batatas as a raw material can promote intestinal tract digestion and can effectively prevent saccharides from changing into fat, the ipomoea batatas is rich in various nutrient substances of dietary fiber, protein, vitamin A, riboflavin, vitamin C, vitamin E, calcium, selenium and the like, and has antitumor activity; besides, the ipomoea batatas dietary fiber French roll is low in fat, sucrose and salt and high in nutrient, compared with a common French roll, the using amount of the butter is less than 1 / 3 of the raw material, the using amount of the sucrose is less than1 / 4 of the raw material, and the using amount of the salt is less than 1 / 3 of the raw material, which is very beneficial to the human health.

Description

technical field [0001] The invention relates to the field of food, in particular to a French bun formula with sweet potato dietary fiber. Background technique [0002] Potatoes are rich in nutrients, such as carotene, vitamins A and C, dietary fiber, calcium and other minerals are higher than rice and wheat. At present, casual potato foods are increasingly favored by people, and the production and improvement of various nutritious potato snacks have become an important research direction in the food field. At present, the leisure sweet potato products on the market are mostly dried sweet potatoes and preserved sweet potatoes, which are dry, sweet and monotonous. [0003] At present, among the common breads on the market, there are only products with potatoes as ingredients, but bread products with potatoes as the main raw material have not yet appeared on the market. This is because the main component of potatoes is starch, and the starch content reaches more than 60% (on ...

AI Technical Summary

Problems solved by technology

This is because the main component of potatoes is starch, and the starch content reaches more than 60% (on a dry basis). High-content starch is prone to aging in the process of making bread, and bread tends to regenerate after cooling, which affects the taste and quality of the product. quality; and the ingredients of the bread are not balanced enough in nutrition