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Updated: Jan 16, 2026

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开发有机酸面粉面包,由发芽种子制成的面粉

Alberto Akiki1,2,3, Yasmin Muhammed Refaie Muhammed4, Fabio Minervini4

  • 1CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Italy.

Foods (Basel, Switzerland)
|September 27, 2025
PubMed
概括

葡萄水增强了酸面粉的发酵,而芽的和小麦提高了面包的质量. 面包提供了更高的蛋白质和纤维含量,使其成为营养丰富的有机酸面粉选择.

关键词:
这是面包制造业.纤维纤维纤维纤维纤维是一种纤维纤维.发芽 发芽 发芽 是一个过程.乳酸细菌是一种乳酸细菌.豆和豆,它们都是豆.小麦小麦小麦小麦小麦小麦小麦.酵母酵母是一种酵母.

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