Bakery Technology

Author: Li Wenqing
Publisher:
Publish Date: 2002-01-01
Features: This textbook is designed for culinary programs in higher education institutions. Based on the meeting spirit of the Yangzhou session of the series textbook writing committee for higher vocational education culinary programs, considering the training standards for undergraduate and associate degree programs in higher education and the characteristics of vocational education, this textbook was developed with the principles of systematicity, scientificity, advancement, and applicability. The book has the following features:
① It provides systematic instruction on the theory of pastry making and includes demonstration and practice teaching cases, combining theory with practice.
② It highlights the trend of food development—health benefits, incorporating the special health-promoting components of ingredients from the beginning.
③ The concept of functional pastries and their preparation are introduced.
④ The flavor of pastries is presented as a separate chapter.
⑤ Modern pastry fast food.
⑥ The proposal of classifying pastries by color.