Research and Development of Low Sugar and Low Fat Formula of Western Pastry Under the Background of Healthy Diet
At a time when the public is paying more and more attention to health,the low-sugar and low-fat diet pattern is gradually integrating into people's daily diet.In order to explore and create low-sugar and low-fat formulas of Western-style pastries in line with the concept of healthy eating,this paper analyzes the existing recipes on the market and finds that there are some limitations in the practical application of glycolipid substitutes,such as the possibility of affecting the taste of food,limited processing technology,and shortening the shelf life of products.In view of these problems,this paper proposes the development path of optimizing glucose and lipid substitution technology,improving processing technology and developing new packaging and preservation technology,so as to provide new ideas for the development of health food industry.
healthy dietlow sugar and fatwestern pastryglycolipid substitutionfood safety
万方数据
维普
