螺旋藻粉对馒头面团发酵及消化特性的影响  

Effects of Spirulina Powder on Fermentation and Digestion Characteristics of Steamed Bread Dough

作　　者：纪雨婷 王浩 JI Yuting;WANG Hao(Zhejiang Agricultural Business College,Shaoxing 312088,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312088

出　　处：《食品安全导刊》2025年第2期114-116,共3页China Food Safety Magazine

基　　金：浙江农业商贸职业学院2024年院级科研项目(一般项目)“螺旋藻粉对馒头面团发酵及消化特性的影响”(KY202427)。

摘　　要：随着人们健康意识的不断增强,对日常主食的营养与功能要求愈发严格。馒头作为常见主食,传统制作方式下其营养相对单一,难以满足多元健康需求。基于此,本文探讨了添加螺旋藻粉对馒头面团发酵及消化特性的影响,旨在为馒头制作工艺优化、新型馒头产品开发、馒头营养改良提供有力参考。As people’s health awareness continues to increase,the requirements for the nutrition and function of daily staple foods are becoming more stringent.As a common staple food,steamed bread has a relatively single nutrition under traditional production methods,which is difficult to meet multiple health needs.Based on this,this article explores the effect of adding spirulina powder on the fermentation and digestion characteristics of steamed bread dough,aiming to provide a strong reference for the optimization of steamed bread production process,the development of new steamed bread products,and the improvement of steamed bread nutrition.

关 键 词：螺旋藻粉 馒头 发酵特性 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]