全谷物面点制作的质量分析及发展预测  

Quality Analysis and Development Forecasts of Whole Grain Pastry Production

作　　者：侯秀云 HOU Xiuyun(Wujiaqu Vocational and Technical School,Wujiaqu 831300,China)

机构地区：[1]五家渠职业技术学校,新疆五家渠831300

出　　处：《食品安全导刊》2024年第35期106-110,共5页China Food Safety Magazine

摘　　要：全谷物面点因其独特的营养价值和健康益处,在现代饮食中日益受到关注。然而,全谷物面点的质地和口感因其保留的成分和常规制作工艺受到一定的影响,通过改进加工工艺,可得到极大提升。通过进一步分析其技术创新和市场推广,全谷物面点将能在健康食品市场中占据重要地位,为消费者提供更多健康美味的选择,推动健康饮食的普及和发展。Whole grain pasta is gaining attention in modern diets because of its unique nutritional value and health benefits.However,the texture and taste of whole grain pasta have been somewhat compromised by its preserved ingredients and conventional production processes,which can be greatly enhanced through improved processing.By further analyzing its technological innovation and marketing,whole grain pasta will be able to occupy an important position in the health food market,providing consumers with more healthy and tasty choices and promoting the popularization and development of healthy diets.

关 键 词：全谷物面点制作 质量分析 技术创新 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]