β-carotene, whose name comes from carrot in Latin, is an orange fat-soluble compound and a precursor of vitamin A, which is rich in plants and makes fruits and vegetables full of color. β -carotene is widely used in common foods and health products because of its coloring, antioxidant and nutritional strengthening functions.

β -carotene

Application case of pumpkin bread

Raw materials:

0/70g of high-gluten flour/kloc-0, 35g of sugar, 70g of old flour, 2g of yeast, 90g of old pumpkin sauce (crushed after pumpkin is steamed), 0/5g of vegetable oil/kloc-0, 2g of salt and 0.2g of beta-carotene.

Exercise:

Prepare old noodles one day in advance, steam pumpkin sauce and crush it for later use, put the above materials except oil and salt into a basin and knead them into dough, then dissolve β -carotene in a little water and mix them together;

Add vegetable oil and salt, and continue to knead until the gluten is completely expanded, based on the standard that it can be drawn into a uniform film;

Cover with a wet towel and ferment at room temperature (about 25℃) to double the size;

Exhaust the fermented dough in blocks, let it stand for 10 minute, and knead one part into strips;

Twist it into a twist, then fold it in half and stuff it at both ends;

The rest is the same as above, put it in a baking tray for the second fermentation, which is twice as large as the fermentation;

Put the bread embryo fermented twice into a preheated oven and bake at 150℃ for about 18 minutes.