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磨削方法对Chapatti和Poori中的烯胺含量的影响

Veeranna Hitlamani1, Aashitosh Ashok Inamdar1

  • 1Department of Flour Milling Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India.

Food chemistry
|June 24, 2025
PubMed
概括

研磨技术显著影响全麦面粉 (Atta) 的特性,影响了 chapatti 和 poori. 的烯胺 (AA) 形成. 优化削方法可以降低AA水平,同时保持产品质量.

关键词:
烯胺是什么 烯胺是什么面包制品 面包制品 的产品食品安全 食品安全研磨技术 研磨技术 研磨技术小麦小麦小麦小麦的小麦.

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