Development of Four Seasons Nutritious Bread

In order to improve the nutritional value, taste, and flavor of bread, on the basis of determined prepared process, combined with traditional health theory in four-seasons health-preservation and Chinese medicinal cuisine and dietetics, a series of nutritious bread was developed and made using 16 kinds of food ingredients with elements of spring, summer, autumn and winter based on plain bread（formulation: high-gluten flour 500 g, trehalose50 g, sugar 50 g, milk powder 5 g, yeast 5 g, sodium alginate 1.5 g, egg 1, water 250 g）. The proportion and dosage of ingredients were investigated by single-factor and orthogonal experiments using sensory evaluation score as indicator, the formulas were determined as followed（the adding amount of flour 1 serving） : spring nutritious bread: sticky rice∶oats（volume ratio） = 2∶1, chrysanthemum 120/500 g water, spinach paste 5%; summer nutritious bread: red bean∶red rice（volume ratio） = 1∶2, hawthorn berries 18%, shredded carrot 3%; autumn nutritious bread: yam∶white fungus（mass ratio） = 1∶1, lily bulb 1%, ginkgo seed 0.4%; winter nutritious bread: black bean∶walnut kernel（mass ratio） = 6∶1, black sesame 8%, medlar 12%. The prepared bread had full shape, good taste and profuse nutrition, which is a healthy food for all ages.