中式面点酵母发酵对膳食纤维消化特性的影响研究  

Study on the Influence of Chinese Pastry Yeast Fermentation on the Digestive Characteristics of Dietary Fiber

作　　者：玄雪峰 徐金玉 XUAN Xuefeng;XU Jinyu(Weifang Technician College,Weifang 261055,China)

机构地区：[1]潍坊市技师学院,山东潍坊261055

出　　处：《现代食品》2025年第5期189-191,共3页Modern Food

摘　　要：为了深入探讨酵母发酵对中式面点膳食纤维消化特性的影响,本研究选用常见的中式面点原料,并通过标准化的酵母发酵工艺进行处理,分析发酵过程中膳食纤维的降解情况。结果表明,酵母发酵不仅显著提高了膳食纤维的降解率,还对其消化产物的生成产生了积极影响,从而为开发高膳食纤维且易消化的中式面点产品提供数据支撑。In order to further investigate the effect of yeast fermentation on the digestive characteristics of dietary fiber in Chinese pastry,this study selected common Chinese pastry raw materials and treated them with standardized yeast fermentation technology to analyze the degradation of dietary fiber during the fermentation process.The results showed that yeast fermentation not only significantly improved the degradation rate of dietary fiber,but also had a positive impact on the generation of digestive products,so as to provide data support for the development of Chinese pastry products with high dietary fiber and easy digestion.

关 键 词：酵母发酵 膳食纤维消化特性 影响 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.2[轻工技术与工程—食品科学与工程]