酸面团发酵对谷类食品营养转化的影响：机制、实际应用和对健康的影响

摘要

酸包粉凭借其独特的微生物组成和发酵特性，通常被认为是谷物生产中的健康选择和质量改良剂。在谷物的酸包粉发酵过程中，营养物质会发生生物转化，导致蛋白质、碳水化合物、脂肪、维生素和矿物质发生显著变化。每种营养物质都会发生特定的转化，为人体健康带来各种益处。蛋白质经过水解产生小分子量的肽和氨基酸，更容易被人体消化和吸收。碳水化合物经过分解，提高了谷物的消化和吸收率，降低了血糖指数。脂肪酸经过氧化，产生对健康有益的新物质。此外，酸包粉发酵的应用还能提高谷物食品的口感、风味和营养价值，同时延长保质期并提高食品安全。总之，酸包粉发酵在谷物食品加工中有着广泛的应用。我们鼓励进一步研究酸包粉发酵的机理和过程，以开发出更多营养、健康和美味的谷物食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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