Optimization of the Production Process of Sweet Potato Starch Bread based on Fuzzy Synthetical Evaluation

In order to improve the nutritional value of bread, improve the taste, reduce the aging of bread, prolong the shelf life, the sweet potato starch was added to bread, using single factor and orthogonal experiments, to study effects of formula (sweet potato starch, add butter, dry weight) and processing technology of yeast (a proofing time, proofing temperature and baking time) on the sensory properties of bread and texture. Based on the evaluation method of fuzzy mathematics, the quality of sweet potato starch bread was evaluated, and the sensory properties of the shape, color, softness, aroma and taste of sweet potato bread were analyzed. The results showed that the optimum formula for the mixed flour (wheat flour+sweet potato starch) 150 g, the content of sweet potato starch was 15 g, butter 15 g, dry yeast 5.5 g;optimal process as a fermentation time was 60 min, fermentation temperature was 25, the baking time was 9 min;The hardness was 27.95 N, elasticity was 15.18 mm, mastication was 228.30 mJ, adhesive viscosity was 15.05 N under optimal conditions. According to these conditions, the sweet potato starch bread wais golden yellow, full of shape, soft and palatable, and had the unique flavor of sweet potato starch bread. It provided theoretical guidance for the industrial production of sweet potato bread, enriched bread types and broadened the use of sweet potato starch.