螺旋藻粉對饅頭面團發(fā)酵及消化特性的影響

摘 要：隨著人們健康意識的不斷增強，對日常主食的營養(yǎng)與功能要求愈發(fā)嚴(yán)格。饅頭作為常見主食，傳統(tǒng)制作方式下其營養(yǎng)相對單一，難以滿足多元健康需求?；诖?，本文探討了添加螺旋藻粉對饅頭面團發(fā)酵及消化特性的影響，旨在為饅頭制作工藝優(yōu)化、新型饅頭產(chǎn)品開發(fā)、饅頭營養(yǎng)改良提供有力參考。

關(guān)鍵詞：螺旋藻粉；饅頭；發(fā)酵特性；消化特性

Effects of Spirulina Powder on Fermentation and Digestion Characteristics of Steamed Bread Dough

JI Yuting， WANG Hao

（Zhejiang Agricultural Business College， Shaoxing 312088， China）

Abstract： As people’s health awareness continues to increase， the requirements for the nutrition and function of daily staple foods are becoming more stringent. As a common staple food， steamed bread has a relatively single nutrition under traditional production methods， which is difficult to meet multiple health needs. Based on this， this article explores the effect of adding spirulina powder on the fermentation and digestion characteristics of steamed bread dough， aiming to provide a strong reference for the optimization of steamed bread production process， the development of new steamed bread products， and the improvement of steamed bread nutrition.

Keywords： spirulina powder; steamed bread; fermentation characteristics; digestion characteristics

饅頭作為傳統(tǒng)主食，在人們飲食結(jié)構(gòu)中占據(jù)重要地位。（剩余4366字）