天然酵種在烘焙食品中的發(fā)展與應(yīng)用

摘 要：本文詳細(xì)探討了天然酵種的培育方法、影響因素、應(yīng)用優(yōu)勢等。通過對天然酵種培育過程的分析，闡述了其獨(dú)特的發(fā)酵機(jī)制和對烘焙食品品質(zhì)的積極影響。同時(shí)，闡述了天然酵種應(yīng)用過程中的主要優(yōu)勢和未來發(fā)展趨勢，為面包中天然酵種的推廣和應(yīng)用提供參考，有助于推動天然酵種在現(xiàn)代食品工業(yè)中的廣泛應(yīng)用和發(fā)展。

關(guān)鍵詞：天然酵種；面包；發(fā)酵食品

The Development and Application of Natural Sourdough in Baked Food

LI Yulin

（Hunan Food and Drug Vocational College， Changsha 410000， China）

Abstract： This article discusses in detail the cultivation methods， influencing factors， and application advantages of natural fermented seeds. By analyzing the cultivation process of natural fermented seeds， the unique fermentation mechanism and positive impact on the quality of baked goods were elucidated. At the same time， the main advantages and future development trends of natural fermentation seeds in the application process were elaborated， providing reference for the promotion and application of natural fermentation seeds in bread， and helping to promote the widespread application and development of natural fermentation seeds in modern food industry.

Keywords： natural sourdough; bread; fermented food

隨著人們對健康、天然食品的關(guān)注和追求，天然酵種在烘焙產(chǎn)品中的應(yīng)用越來越受到關(guān)注。（剩余4177字）