New Bread Recipe

Author: Xue Wentong
Publisher:
Publish Date: 2002-01-01
Features: This book is one of the new series of food recipes. The book is divided into four chapters. The first chapter outlines the history, current development, characteristics, and classification of bread; the second chapter introduces the basic ingredients, main mix-ins, and their functions; the third chapter covers the production process and principles of bread. The focus of the book is the fourth chapter, which comprehensively and systematically introduces the recipes and production methods of various types of bread, including hard-textured bread, soft-textured bread, filled bread, and health bread, among others. For each type of bread, the book provides recipes, key steps, and characteristics. The content is rich, scientific, practical, easy to understand, and serves as a valuable reference for bread bakers.