【摘要】 面粉发酵食品是一种重要的食品类型，但传统的自然面粉发酵需较长的时间，而微波场的激励下，有望增强发酵过程中的催化活性，进而促进反应速率，缩短反应时间。本文对微波催化发酵面粉效应进行了实验研究，通过优化实验参数，成功缩短了发酵时间，并且耗能极低。测试结果表明微波催化发酵面粉与自然发酵面粉的组分基本相同。更多还原

【Abstract】 Flour fermented food is an important type of food. Traditional natural flour fermentation requires a long time, while the microwave field excitation is expected to enhance the catalytic activity in fermentation process, thereby promoting reaction rate and shortening fermentation process. The effect of microwave catalysis on flour fermentation is studied. By optimizing experimental parameters, the fermentation time is successfully reduced with extremely low energy consumption. The test results show that the components of microwave catalyzed fermentation flour are basically the same as those of natural fermentation flour.更多还原