Description
日本流行十多年的低醣值烘焙風潮，去年也吹進台灣。 進口商引進低醣值麵包專用粉、預拌粉，去除或降低小麥澱粉後，精心調配大量小麥麩皮或纖維，降低碳水化合物， 推翻麵包等於高碳水化合物的印象； 不少烘焙店也以高纖豆渣取代部分小麥粉，讓吃麵包成為更健康的飲食選項。 -- 撰文 | 鐘予希 網頁閱讀版 | https://reurl.cc/d2gYNV -- Hosting provided by SoundOn
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