什么是烘焙 / What is baking ?
In the vast majority of countries in the world, both staple food and non-staple food, baked food occupies a very important position. Therefore, baked food in China also ushered in a period of great development. Baked food can be said to be an imported term, from "baking", that is, baked cereals, usually understood as bread, such as Western-style pastries. In short, baked food is based on grain, oil, sugar, eggs and other raw materials, adding appropriate supplementary materials, and through mixing noodles, shaping, baking and other processes to produce a variety of tastes, nutrient-rich food.
营养价值 / Nutritive Value
Human beings love baked food. First of all, it is nutritious, and not to mention most baked food. It is suitable for adding various nutritious food raw materials. As far as wheat flour is the main raw material, it has nutritional advantages that other cereals can not match. The protein content of wheat flour is 2-3 times that of rice and about 2 times that of corn flour, especially its calcium content is 4 times that of rice and 8 times that of corn flour. The content of wheat flour such as VBl, VB2 and nicotinic acid is 3-4 times that of rice. In addition, baked food is rich in protein and amino acid, easy to absorb, and has good taste and color due to the physicochemical function of yeast. Therefore, in Western countries, baked bread is almost synonymous with food and food.
Baked food is not only nutritious, but also has processing advantages that other foods can not match. The unique gluten composition of wheat flour makes baked food not only be processed into many forms with various patterns and styles, but also become the most influential industrial staple food since human entered the era of industrialization because of its characteristics of dough processing operability, expansion, preservation and convenience for eating.