加工条件及关键组分对烘焙食品品质的影响

烘焙食品市场规模巨大且保持着高速增长的趋势。原料组成、加工条件等因素的变化都会对烘焙制品品质产生影响，了解影响烘焙食品质量的因素，对高品质烘焙食品的加工和生产具有重要意义。本文综述了发酵条件、加工工艺、原料组成对烘焙食品品质的影响，其中涉及了对特殊营养成分添加或者低糖、无糖等功能型烘焙食品的研究，这些新型烘焙食品更符合当下人们对营养健康饮食理念的追求，以期为高品质烘焙食品的设计和生产提供参考，促进烘焙食品行业的发展和升级。

Effects of processing conditions and key components on the quality of baked foods(Online First, Recommended Article)

Baked foods with a huge market scale play an important part in people''s daily diet, and the market scale maintains a trend of rapid growth. The quality of baked foods is affected by many factors, such as raw material composition and processing conditions, so understanding the factors affecting the quality of baked foods is of great significance to process and produce high-quality baked foods. This paper reviewed the effects of fermentation conditions, processing conditions, and raw material composition on the quality of baked foods, and it also involved research on functional baked foods with the addition of special nutritional ingredients or low / no sugar content. These new types of baked foods are more in line with the current people''s pursuit of the concept of nutritious and healthy diet. This paper could provide the reference for the design and production of high-quality baked foods, and promote the development and upgrading of the baked food industry.