不同發(fā)酵劑對(duì)面團(tuán)中營(yíng)養(yǎng)元素含量的影響研究

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摘 要：微生物在發(fā)酵過(guò)程中會(huì)產(chǎn)生多種代謝產(chǎn)物，如酶、有機(jī)酸、風(fēng)味物質(zhì)等，這些代謝產(chǎn)物會(huì)進(jìn)一步影響營(yíng)養(yǎng)元素的含量變化。因此，本文探究了不同發(fā)酵劑對(duì)面團(tuán)中營(yíng)養(yǎng)元素含量的影響。結(jié)果表明，不同發(fā)酵劑對(duì)面團(tuán)中各營(yíng)養(yǎng)元素含量的影響存在差異，這為根據(jù)特定營(yíng)養(yǎng)需求選擇合適的發(fā)酵劑提供了理論依據(jù)。

關(guān)鍵詞：發(fā)酵劑；面團(tuán)；營(yíng)養(yǎng)元素

Study on the Influence of Different Fermentation Agents on the Nutrient Content in Dough

XUAN Xuefeng， ZHANG Qingqing， SUN Xiaobin

（Weifang Technician College， Weifang 261055， China）

Abstract： Microorganisms produce various metabolites during the fermentation process， such as enzymes， organic acids， flavor compounds， etc. These metabolites further affect the changes in nutrient content. Therefore， this article explores the effects of different fermentation agents on the nutrient content in the dough， and the results show that there are differences in the effects of different fermentation agents on the nutrient content in the dough. This provides a theoretical basis for selecting suitable fermentation agents based on specific nutritional needs.

Keywords： starter; dough; nutritional elements

面點(diǎn)作為世界飲食文化的重要組成部分，以其豐富多樣的種類和獨(dú)特的口感深受人們喜愛(ài)[1]。（剩余4145字）