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1、烘焙行业常用名词解释和西点专业名词和术语（Bakerytermsandterminologyandterminology）Welcome?!agold
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8、communityFoodbakingexchangeforum->->[reprint]commonlyusedterminologyandpastrybakingindustryprofes
9、sionalterminology"12345"Pages:(9,total)Takingthistopic:[reprint]bakingindustrycommonlyusedterminologyandterminologyandterminologyofIEandwestof
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12、nextthemeVioletClass:HonoraryMemberElite:12Post:1311Prestige:11212pointsMoney:6557communitycoins
13、Contributionvalue:0pointsOnlinetime:1(hour)Registrationtime:2004-04-02Finallanding:2006-01-11--------------------------------------------------------------------------------Thecommontermsusedinbakingindustryareexplainedwiththetermsandtermsof"WestPoint"Co
14、mmontermsusedinbakingindustryandtheterminologyandterminologyusedintheproductionofWesternpastryI.rawmaterialsforbakingHighglutenflour-wheatflourwithaproteincontentofmorethan12.5%.Itisoneofthemainingredientsformakingbread.InaWesternpie,serveasamuffin(puffp
15、astry)andacreampuff(puff).Forcakes,onlyforhighingredientfruitcakes.Theflour-wheatflourproteincontentin9~12%,mostlyforChinesesnacks,SteamedBunsbuns,Boileddumplingsandsomecakes,suchaspastrytartskinandetc..Lowglutenflourwheatflourhasaproteincontentbetween7a
16、nd9%,whichisoneofthemainingredientsformakingcakes.Itisalsooneofthemainingredientsinmixedpastry.Thecakeflour,lowglutenflourafterchlorinetreatment,sothattheoriginallowglutenflourcaketoreduceacidvalue,organizationandstructure.Wheatflour-wheatflourcontainsth
17、ebranofitsouterlayer,sothattheratiooftheendospermtobranisthesameasthatoftherawwheat,whichisusedformakingwholewheatbreadandsmallcakes.Wheatgerm-theseparationofthegermpartfromthebodyduringthemillingprocessfortheproductionofgermbread.Thewheatgermcontainsari
18、chnutritionalvalue,especiallyforchildrenandtheelderly.Bran--theoutermostlayerofwheat,isusedmostlyasafeed,butcanalsobeaddedtohighglutenwhiteflourtomakehighfiberbranbread.Ryerye-bygrinding,becauseofitsproteincompositionanddi
