烘焙行業(yè)常用名詞解釋和西點(diǎn)專業(yè)名詞和術(shù)語(yǔ)(bakery terms and terminology and terminology)

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時(shí)間:2018-07-13

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1、烘焙行業(yè)常用名詞解釋和西點(diǎn)專業(yè)名詞和術(shù)語(yǔ)(Bakerytermsandterminologyandterminology)Welcome?!agold

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8、communityFoodbakingexchangeforum->->[reprint]commonlyusedterminologyandpastrybakingindustryprofes

9、sionalterminology"12345"Pages:(9,total)Takingthistopic:[reprint]bakingindustrycommonlyusedterminologyandterminologyandterminologyofIEandwestof

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13、Contributionvalue:0pointsOnlinetime:1(hour)Registrationtime:2004-04-02Finallanding:2006-01-11--------------------------------------------------------------------------------Thecommontermsusedinbakingindustryareexplainedwiththetermsandtermsof"WestPoint"Co

14、mmontermsusedinbakingindustryandtheterminologyandterminologyusedintheproductionofWesternpastryI.rawmaterialsforbakingHighglutenflour-wheatflourwithaproteincontentofmorethan12.5%.Itisoneofthemainingredientsformakingbread.InaWesternpie,serveasamuffin(puffp

15、astry)andacreampuff(puff).Forcakes,onlyforhighingredientfruitcakes.Theflour-wheatflourproteincontentin9~12%,mostlyforChinesesnacks,SteamedBunsbuns,Boileddumplingsandsomecakes,suchaspastrytartskinandetc..Lowglutenflourwheatflourhasaproteincontentbetween7a

16、nd9%,whichisoneofthemainingredientsformakingcakes.Itisalsooneofthemainingredientsinmixedpastry.Thecakeflour,lowglutenflourafterchlorinetreatment,sothattheoriginallowglutenflourcaketoreduceacidvalue,organizationandstructure.Wheatflour-wheatflourcontainsth

17、ebranofitsouterlayer,sothattheratiooftheendospermtobranisthesameasthatoftherawwheat,whichisusedformakingwholewheatbreadandsmallcakes.Wheatgerm-theseparationofthegermpartfromthebodyduringthemillingprocessfortheproductionofgermbread.Thewheatgermcontainsari

18、chnutritionalvalue,especiallyforchildrenandtheelderly.Bran--theoutermostlayerofwheat,isusedmostlyasafeed,butcanalsobeaddedtohighglutenwhiteflourtomakehighfiberbranbread.Ryerye-bygrinding,becauseofitsproteincompositionanddi

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