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Updated: Jun 6, 2025

Preparation of High-Quality Fermented Fish Product
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发酵技术对大麻面包的功能和感官特性的影响

Stanisław Kowalski1, Anna Mikulec2, Dorota Litwinek1

  • 1Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 30-149 Krakow, Poland.

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

这项研究探讨了大麻面包的生产,发现酸面粉对质地和物理特征的影响最小. 大麻面包提供了有益的n-6/n-3脂肪酸比率,特定配方显示出更高的消费者接受度.

关键词:
氨基酸组成的氨基酸组成.感官和仪器分析的相关性.脂肪酸概况 脂肪酸概况风味和香味的个人资料.大麻面粉发酵发酵大麻面包的营养特性大麻面包的营养特性

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