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Tag:
防腐
如何延長麵包保存期
By
李毓雯
Advice Columnist
健康生活
,
營養價值
,
防腐
,
麵包
上一次提及麵包經烘焙後會產生「美拉德反應」,使麵包裡的糖和氨基酸轉化,麵包的顏色會變為啡黃並帶香味,可是相對地營養價值也就降低了,所以享受口感鬆軟的新鮮出爐麵包才是最佳之選。
...
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