營(yíng)養(yǎng)強(qiáng)化面點(diǎn)產(chǎn)品開(kāi)發(fā)及其食品安全性研究

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Development of Nutritionally Fortified Pasta Products and TheirFood SafetyResearch

ZHONG Qiuhui (Guangxi Industrial Technician College, Nanning 53oo31, China)

Abstract: In order to enhance the nutritional value of pastry products,this article explores the key factors affecting nutrition fortified pastry products,such as raw material selection,formula optimization and dough characteristic regulation,production processand processing technology,and food safety control. Optimization measures are proposed to develop functional nutrition enhancement plans,improve the flavor quality of nutrition fortified pastry,and ensure food safety, providing theoretical support and technical guidance for the development and industrial application of healthy food.

Keywords: nutritional fortification; pastry products; food safety

現(xiàn)代飲食結(jié)構(gòu)的變化，使食品的營(yíng)養(yǎng)強(qiáng)化成為食品科學(xué)與工程領(lǐng)域的重要研究方向。（剩余4674字）