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Updated: Jan 14, 2026

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中间小麦草 (Thinopyrum intermedium) 在自发酸面粉发酵和面包质量的功能

Brianna Iorga1, Valentina Trinetta2, M Hikmet Boyacioglu1

  • 1Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.

Journal of food science
|October 25, 2025
PubMed
概括

中间小麦草 (IWG) 显示出酸面酵母发酵的潜力,产生的乳酸比全麦更高. 使用IWG酵母面团的面包具有相似的体积和度,强调其作为新材料的可行性.

关键词:
面包就是面包,面包就是面包.中间小麦草 (IWG) 是一种小麦草.酸面粉是一种酸面粉.全麦面粉是全麦面粉中的一种.

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