Unverified82% confidenceTradeoffTime unknown
口感与纤维含量存在矛盾：纤维越高（尤其麸皮类）口感越粗糙干涩，追求松脆口感的产品通常纤维偏低或添加更多油糖；能接受粗糙口感者可选纤维8g+的硬质全麦消化饼
1
Sources
82%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified纤维含量与口感呈反比：纤维越纯越高的麦麸口感越粗糙干涩、越难下咽；细腻易溶的产品往往掺入了淀粉或糖分，购买时需权衡90% similarUnverified纤维含量和口感存在天然矛盾：纤维越高冲调后越黏稠、颗粒感越重，追求顺滑口感的产品往往降低纤维或加大量代糖，长期喝口感好的低纤代餐等于变相摄糖89% similarUnverified膳食纤维和口感酥脆度天然对立：高纤维（麸皮、抗性糊精多）的饼干口感偏粗糙扎实，追求薄脆酥松的产品往往靠增加油脂和精制粉，纤维必然低88% similarUnverified膳食纤维越高越有饱腹感但口感越粗糙干涩，追求酥脆细腻的口感通常意味着精制粉多、纤维少88% similarUnverified口感顺滑度与纤维含量往往对立：高纤维（燕麦麸皮、抗性淀粉）产品口感偏粗糙有颗粒感，追求奶昔般顺滑的产品往往纤维被磨细或含量偏低88% similar
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