面点的营养价值及营养素保持研究

Study on the Nutritional Value and Nutrient Retention of Pastry

面点作为亚洲饮食文化的核心,其营养价值受原料、加工和储存条件影响。本文分析面点的营养价值,探讨面点加工与储存过程中营养素的变化及其保持方法,旨在为消费者提供更营养、更健康的面点产品。

As the core of Asian food culture,the nutritional value of pastry is affected by raw materials,processing and storage conditions.This paper analyzes the nutritional value of pastry,discusses the changes of nutrients in the process of pastry processing and storage and its maintenance methods,aiming at providing consumers with more nutritious and healthier pastry products.