【摘要】 综述了我国发酵面食科学研究与技术开发的研究进展,包括发酵面食品质评价、标准化及基础性研究领域所取得的成果;在功能性配料和产品品质改良剂及新产品开发中的进展;新工艺、新技术和新装备的研发及其对传统发酵面食产业化的影响,这些成果为保持发酵面食的美味、保障食品安全、提高营养以及促进产业化生产等起到了重要作用。更多还原

【Abstract】 The research development of academic study and technological invention on flour fermented food are reviewed,including flour fermented food quality evaluation,food standardization and some other academic research achievements in this field,progress on functional ingredients and healthy additives and new product development.These achievements play important roles in keeping flour fermented food delicious,ensuring food safety,raising food nutrition and promoting industrialization of flour fermented food.更多还原