乳酸菌发酵对淀粉类食品品质的影响

被引：25

作者：

李萌

徐一涵

张建华

机构：

[1] 上海交通大学农业与生物学院

来源：

中国酿造 | 2020年 / 39卷 / 02期

关键词：

乳酸菌; 淀粉类食品; 质构; 感官品质; 老化;

D O I：

暂无

中图分类号：

TS231 [基础理论];

学科分类号：

100403 [营养与食品卫生学];

摘要：

馒头、面包、米粉和面条等淀粉类食品是常见的主食,提高该类食品品质对保证营养摄入、促进健康具有重要意义。乳酸菌发酵是改善淀粉类食品品质的有效手段,该文将乳酸菌发酵对上述淀粉类产品的质构、感官和老化等方面的影响进行了总结,并对其应用前景进行了展望。

引用

页码：13 / 18

页数：6

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