Unverified88% confidenceDecision RuleTime unknown
认准'酸面团发酵(Sourdough/Sauerteig)'工艺：黑麦缺乏面筋，必须靠天然酸面团的酸性才能正常发酵，且酸面团发酵能显著降低GI值、抑制血糖峰值。若配料只有酵母而无酸种，纯黑麦口感会发黏、发苦
1
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88%
Confidence
Long-term
Relevance
-
First Seen
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