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烘焙系列

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什么是烘焙 / What is baking ?

世界绝大多数国家中,无论是人们的主食,还是副食品,烘焙食品都占有十分重要的位置,因此,我国烘焙食品也迎来了大发展的时期。烘焙食品可以说是舶来名词,来自“baking”,即经烘烤加工的谷类食品,通常被理解为面包那样的西式糕点。简言之,烘焙食品是以粮油、糖、蛋等为原料基础,添加适量辅料,并通过和面、成型、焙烤等工序制成的口味多样、营养丰富的食品。

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

人类钟爱烘焙食品首先是它营养丰富,且不说多数烘焙食品,都适合添加各种富有营养的食物原料,仅就其主原料小麦粉而言,就有着其他谷物望尘莫及的营养优势。小麦粉所含蛋白质是大米的2~3倍,是玉米粉的2倍左右,尤其是其含钙量约为大米的4倍,玉米粉的8倍以上。VBl、VB2、尼克酸等含量小麦粉都是大米的3~4倍。此外,烘焙食品由于酵母菌的理化作用,富含蛋白质、氨基酸,易于吸收,并具有良好的口感和色泽。因此,在西方国家,烘焙食品的面包(bread)几乎就成了食物和粮食的代名词。

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.

烘焙食品不仅营养丰富,更具有其他食品难以比拟的加工优势。小麦粉特有的面筋成分,使得烘焙食品不但可以加工成花样繁多、风格各异的许多形式,而且由于其面团的加工操作性、蒸烤胀发性、成品保藏性和食用方便性等特点,使它成为人类进人工业化时代以来,最有影响的工业化主食品。

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.

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