Optimization of processing technology of sweet potato puree steamed bread by response surface method

Abstract

With 20% sweet potato puree and wheat flour as raw materials, the effects of knead times,fermentation time and fermentation temperature on the quality of sweet potato puree steamed bread were studied.On the basis of single factor test, sensory evaluation was selected as the evaluation index, and response surface analysis was used to optimize the processing technology of sweet potato puree steamed bread.The results showed that the optimum technological formula of sweet potato puree steamed bread was as follows： 14 times of kneading, 18 min of fermentation and 33 ℃ of fermentation temperature.With special sweet potato flavor, the quality of sweet potato puree steamed bread is better under this condition.

Keywords

• sweet potato puree
• response surface method
• steamed bread quality
• process optimization