Effect Of Addition Of Sweet Potato Pulp On Dough Processing Characteristics And Bread Quality

The effect of sweet potato pulp on dough processing characteristics and bread quality was studied to enrich bread varieties,improve the nutritional value of bread,and expand the utilization of sweet potatoes.The maximum sweet potato pulp content was determined,and the processing technology of 40%sweet potato pulp bread without white granulated sugar was optimized.The main research results are as follows:The effect of sweet potato pulp content on dough processing characteristics and bread quality was studied,and the maximum sweet potato pulp content was determined.The results showed that the sweet potato pulp content was lower than 10%,the content of wet gluten,free sulfhydryl group,elongation properties,microstructure,and bread quality of the dough had no significant differences compared with the control group,and the dough had the best elastic and viscosity modulus.When the sweet potato pulp content was more than 20%,the specific volume and springiness of the bread decreased,the hardness and chewiness increased,and the sensory scores of the elasticity and texture of the bread gradually decreased.The sweet potato pulp content exceeded 40%,making the dough challenging to form.Therefore,the maximum sweet potato pulp content was determined to be 40%.Compared with the control group,the total essential amino acids,total phenolic content,and DPPH radical scavenging ability of 40%sweet potato pulp bread were increased by 37.63%,12.68%,and 26.42%,respectively.The bread had sweet potato flavor,and the color parameters a*and b*values significantly increased.Adding sweet potato pulp significantly improved the nutritional quality and antioxidant capacity of bread.The effect of sugar addition on the quality of 40%sweet potato pulp bread was studied,and the rule of dough fermentation was revealed.The results showed that with the increase of white granulated sugar,the specific volume and springiness of bread decreased,and the hardness and chewiness increased significantly.The 40%sweet potato pulp bread without white granulated sugar had better specific volume and texture characteristics.The contents of fructose,glucose,and total amino acid of 40%sweet potato pulp dough without white granulated sugar were higher than those in the control dough during fermentation.The time for reaching the maximum dough height of 40%sweet potato pulp dough without white granulated sugar was shortened by 96.50min than that of the control dough,respectively,and the maximum dough height and total gas produced during fermentation were increased by 1.40 mm and 578.00 m L,respectively.However,adding sweet potato pulp weakened the gluten network,and the p H value,tensile resistance,and gas retention coefficient of dough samples decreased.The best processing technology of 40%sweet potato pulp bread without white granulated sugar was determined.Surface pressing times,fermentation temperature,fermentation time,yeast content as experimental factors,and sensory score and specific volume were investigation indexes.The optimal processing technology of 40%sweet potato pulp bread without white granulated sugar was obtained through the experimental design of four factors and five levels of quadratic rotation orthogonal combination:The times of surface pressing were 10 times,the yeast content was 1.10%,the fermentation time was 106.00 min,and the fermentation temperature was37 ~oC.Under these conditions,the sensory score and specific volume of 40%sweet potato pulp bread without white granulated sugar were 90.52 points and 7.12 m L/g.The specific volume,springiness,resilience,and storage characteristics of bread were better than those of control bread,and the hardness and chewiness of bread were close to that of control bread.This study provides technical support for the development of sweet potato pulp bread and provides support for the in-depth application of sweet potatoes in baked goods.