营养强化面点产品开发及其食品安全性研究

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Development of Nutritionally Fortified Pasta Products and TheirFood SafetyResearch

ZHONG Qiuhui (Guangxi Industrial Technician College, Nanning 53oo31, China)

Abstract: In order to enhance the nutritional value of pastry products,this article explores the key factors affecting nutrition fortified pastry products,such as raw material selection,formula optimization and dough characteristic regulation,production processand processing technology,and food safety control. Optimization measures are proposed to develop functional nutrition enhancement plans,improve the flavor quality of nutrition fortified pastry,and ensure food safety, providing theoretical support and technical guidance for the development and industrial application of healthy food.

Keywords: nutritional fortification; pastry products; food safety

现代饮食结构的变化，使食品的营养强化成为食品科学与工程领域的重要研究方向。（剩余4674字）