烘焙行业常用名词解释和西点专业名词和术语(Bakery terms and terminology and terminology).doc烘焙行业常用名词解释和西点专业名词和术语(Bakerytermsandterminologyandterminology)e?!agold|exitcontrolpanel|youhaveanewmessage|search|membership|statisticsandrankings|munityFoodbakingexchangeforum->->[monlyusedterminologyandpastrybakingindustryprofessionalterminology"12345"Pages:(9,total)Takingthistopic:[reprint]monlyusedterminologyandterminologyandterminologyofIEandwestof|ona|themetheme|nextthemeVioletClass:HonoraryMemberElite:12Post:1311Prestige:11212pointsMoney:munitycoinsContributionvalue:ime:1(hour)Registrationtime:2004-04-02Finallanding:2006-01-11--------------------------------------------------------------------------------montermsusedinbakingindustryareexplainedwiththetermsandtermsof"-%.,serveasamuffin(puffpastry)andacreampuff(puff).Forcakes,-wheatflourproteincontentin9~12%,mostlyforChinesesnacks,SteamedBunsbuns,Boileddumplingsandsomecakes,suchaspastrytartskinandetc..Lowglutenflourwheatflourhasaproteincontentbetween7and9%,,reatment,-wheatflourcontainsthebranofitsouterlayer,sothattheratiooftheendospermtobranisthesameasthatoftherawwheat,-,--theoutermostlayerofwheat,isusedmostlyasafeed,-bygrinding,positionanddifferentwheat,containsnogluten,-usuallyoatmeal,usedinbakingCereals,breads,--asmallgrain,cornbygrindingandusedascornbreadandcerea
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