摘要
近年来焙烤食品的消费趋势朝高端品质和营养健康方向不断延伸。随之,产品研发主要朝着低能量型和营养强化型这两个方向发展,可通过使用蔗糖、脂肪和淀粉替代物来降低焙烤食品能量,通过添加天然植物成分来增加焙烤食品的营养素密度。本文总结了目前市场上焙烤食品的开发现状。
In recent years,the consumption trend of bakery product has extended to focus on high quality,nutrition.Subsequently,the product research and development mainly toward low energy type and nutrition enhancement type these two directions.Reduce the energy of bakery product by using the substitute of sucrose,fat,and starch.Increase the nutrient density of bakery product by adding natural plant ingredients.This paper summarized the development status of bakery product in the market.
作者
刘滕
Liu Teng(Department of Agricultural Technology,Meishan Vocational&Technical College,Meishan 620010,China)
出处
《现代食品》
2020年第2期45-46,共2页
Modern Food
关键词
焙烤食品
低能量
营养强化
Baked food
Low energy
Nutrition enhancement
