天气越来越冷 烤水果成为人们餐桌上的潮流新选项 近日，#秋冬的第一顿烤水果# 登上社交平台热榜 网友纷纷晒图 △网友晒出的烤榴莲 △网友晒出的烤水果 烤水果为什么受欢迎？ 果香和健康一起"上线" 烤过的水果到底有何魔力 在年轻人中火爆出圈？ 烤过的水果会更香更甜 水果中的可溶性糖 在高温下会发生"美拉德反应" 所以水果在烤熟后会产生 浓郁的香气 △网友晒出的烤苹果 "烤"去寒凉，"烤"出健康 除了美味，烤制能使水果 寒性降低 对肠胃更友好 还可以软化 水果中的不溶性膳食纤维 进一步减轻消化系统的负担 尤其适合消化能力较弱的人群 此外，加热还能增强水果的 抗氧化活性 水果中的抗氧化物质包括 各种天然色素 （如类胡萝卜素、番茄红素等） 酚类和黄酮类物质 尽管加热会导致其总量减少 但却能使这些物质 从结合状态转变为游离态 从而提高其抗氧化效果 有助于降低血脂 维生素B、C的"怕热"体质藏不住了 虽然水果烤后仍有较高的营养价值 但在加热过程中难免会流失 部分维生素B与维生素C 尤其是维生素C 作为一种不耐高温的水溶性营养物质 烤前必读，避开这几个"甜蜜陷阱" 香气四溢的烤水果固然诱人 但想吃得更安心 这些注意事项一定 ...

Core Viewpoint - Malt syrup is a crucial ingredient in baking, particularly in recipes that do not use sugar, such as French baguettes, where it plays a significant role in fermentation, flavor enhancement, and texture improvement [3][20][45]. Group 1: Definition and Historical Context - Malt syrup is a concentrated extract derived from germinated barley, primarily composed of enzymes like alpha-amylase, which helps break down starch into sugars usable by yeast [4][5]. - The use of malt syrup dates back to ancient civilizations, with evidence of its production in ancient Egypt around 3000 BC for brewing and flavoring [9][10]. - In traditional Japanese culture, malt syrup, known as "mizuame," has been used since the Edo period for its mild flavor and versatility in various food products [12][13]. Group 2: Functional Roles in Baking - In sugar-free recipes, malt syrup serves as a fermentation aid, providing necessary sugars for yeast to produce gas and alcohol, which helps the dough rise [16][19]. - Malt syrup contributes to the Maillard reaction and caramelization during baking, resulting in a golden crust and rich aroma without adding sweetness [22][23][26]. - It enhances dough extensibility and elasticity, making it easier to shape and preventing cracks, which is particularly beneficial for French baguettes [30][32]. Group 3: Preservation and Quality Improvement - Malt syrup helps retain moisture in baked goods, slowing down starch retrogradation and maintaining softness over time, which is crucial for commercial production [35]. - The addition of malt syrup can extend the optimal texture period of bread, providing a competitive advantage in the market by improving product longevity [35]. Group 4: Comparison with Other Ingredients - Malt syrup differs from other sweeteners like sugar and honey, as it is not primarily a sweetening agent but rather a dough conditioner and flavor enhancer [5][45]. - Alternatives to malt syrup include honey, which has some fermentation properties but alters flavor, and malt extract or powder, which can be more suitable for specific applications [46].