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Updated: Jun 23, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Published on: May 19, 2023

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芽小麦和大麦面粉的定制发酵及其在面包制造中的应用:与面包行业的传统方法进行全面比较

Giuseppe Perri1, Graziana Difonzo1, Lorenzo Ciraldo1

  • 1Department of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.

Current research in food science
|April 28, 2025
PubMed
概括

从发芽的小麦和大麦面粉中制成的III型酸面粉,经过特定的乳酸细菌 (LAB) 发酵,显著提高了营养含量和抗氧化活性. 发芽的大麦酸面包提供了卓越的健康益处,改善了消化能力,并为创新烤提供了可取的感官品质.

关键词:
面包行业 面包行业 面包行业生物活性化合物 生物活性化合物乳酸细菌是一种乳酸细菌.发芽的面粉可以做成面粉量身定制的食物 量身定制的食物整个谷物是全谷物.

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