摘要

酸包粉憑借其獨特的微生物組成和發(fā)酵特性，通常被認(rèn)為是谷物生產(chǎn)中的健康選擇和質(zhì)量改良劑。在谷物的酸包粉發(fā)酵過程中，營養(yǎng)物質(zhì)會發(fā)生生物轉(zhuǎn)化，導(dǎo)致蛋白質(zhì)、碳水化合物、脂肪、維生素和礦物質(zhì)發(fā)生顯著變化。每種營養(yǎng)物質(zhì)都會發(fā)生特定的轉(zhuǎn)化，為人體健康帶來各種益處。蛋白質(zhì)經(jīng)過水解產(chǎn)生小分子量的肽和氨基酸，更容易被人體消化和吸收。碳水化合物經(jīng)過分解，提高了谷物的消化和吸收率，降低了血糖指數(shù)。脂肪酸經(jīng)過氧化，產(chǎn)生對健康有益的新物質(zhì)。此外，酸包粉發(fā)酵的應(yīng)用還能提高谷物食品的口感、風(fēng)味和營養(yǎng)價值，同時延長保質(zhì)期并提高食品安全?？傊?，酸包粉發(fā)酵在谷物食品加工中有著廣泛的應(yīng)用。我們鼓勵進一步研究酸包粉發(fā)酵的機理和過程，以開發(fā)出更多營養(yǎng)、健康和美味的谷物食品。

本文章由計算機程序翻譯，如有差異，請以英文原文為準(zhǔn)。

Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications

Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties. During sourdough fermentation of cereals, biotransformation of nutrients occurs, resulting in notable changes to proteins, carbohydrates, fats, vitamins, and minerals. Each nutrient undergoes specific transformations, providing various advantages for human health. Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body. Carbohydrates break down to improve the digestibility and absorption of cereals and lower the glycemic index. Fatty acids experience oxidation to produce new substances with health benefits. Additionally, the application of sourdough fermentation can enhance the texture, flavor, and nutritional value of cereal foods while also extending their shelf life and improving food safety. In conclusion, sourdough fermentation has a broad range of applications in cereal food processing. Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious, healthy, and flavorful cereal-based foods.

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網(wǎng)址: 酸面團發(fā)酵對谷類食品營養(yǎng)轉(zhuǎn)化的影響：機制、實際應(yīng)用和對健康的影響 http://m.u1s5d6.cn/newsview564151.html