Baking Technology

Author: Jing Lizhi
Publisher:
Publish Date: 2003-02-01
Features: This textbook was compiled according to the requirements of the 1994 departmental teaching plan and the 1996 departmental teaching syllabus for "Baking Food Technology." The entire book is divided into four parts: raw materials for baking foods, bread production, biscuit production, and pastry production. The main task is to elaborate on the properties of raw materials, the fundamental theories, production methods, and operational procedures in the process of each product. It aims to enable students to master the properties, functions, and usage methods of baking food raw materials, and to reasonably design production formulas based on principles such as nutrition, hygiene, and production requirements. Students will also grasp the basic principles, production processes, and quality standards of bread, biscuit production, and some pastry making; be able to solve some routine production problems, and possess preliminary capabilities in process design calculations and certain operational skills.