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探索将果皮添加到功能性芝麻酸面粉面包生产中,以实现可持续的生物再利用

María Eugenia Chulibert1, Pasquale Roppolo1, Carla Buzzanca2

  • 1Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy.

Antioxidants (Basel, Switzerland)
|November 27, 2024
PubMed
概括

果皮粉 (MPP) 被纳入酵母面包中,增强其营养价值和抗氧化特性,而不会改变味道. 10%的MPP面包显示出更高的消费者接受度和更高的含量.

关键词:
具有抗氧化特性 具有抗氧化特性功能性面包面包是一种功能性面包.乳酸细菌是一种乳酸细菌.果皮粉末 果皮粉末聚醇是一种多醇.酸面粉是一种酸面粉.

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