天然酵种在烘焙食品中的发展与应用

摘 要：本文详细探讨了天然酵种的培育方法、影响因素、应用优势等。通过对天然酵种培育过程的分析，阐述了其独特的发酵机制和对烘焙食品品质的积极影响。同时，阐述了天然酵种应用过程中的主要优势和未来发展趋势，为面包中天然酵种的推广和应用提供参考，有助于推动天然酵种在现代食品工业中的广泛应用和发展。

关键词：天然酵种；面包；发酵食品

The Development and Application of Natural Sourdough in Baked Food

LI Yulin

（Hunan Food and Drug Vocational College， Changsha 410000， China）

Abstract： This article discusses in detail the cultivation methods， influencing factors， and application advantages of natural fermented seeds. By analyzing the cultivation process of natural fermented seeds， the unique fermentation mechanism and positive impact on the quality of baked goods were elucidated. At the same time， the main advantages and future development trends of natural fermentation seeds in the application process were elaborated， providing reference for the promotion and application of natural fermentation seeds in bread， and helping to promote the widespread application and development of natural fermentation seeds in modern food industry.

Keywords： natural sourdough; bread; fermented food

随着人们对健康、天然食品的关注和追求，天然酵种在烘焙产品中的应用越来越受到关注。（剩余4177字）