Research on Noodle Processing Technology from the Perspective of Food Safety and Nutrition
This article systematically studies the influencing factors of pastry processing quality from the perspective of food safety and nutrition.It proposes measures such as selecting high-quality flour and nutritional fortifiers,optimizing yeast fermentation processes and strain screening,and accurately controlling the amount of oil and additives used.These measures can significantly improve the sensory quality of pastry,enhance its nutritional value,extend its shelf life,and minimize food safety risks.This study can provide ideas and strategies for the transformation and upgrading of pastry processing enterprises.
pastry processingfood safetynutritional reinforcementyeast fermentationoils and additives
NETL
NSTL
万方数据
