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| 西式面点制作工艺与原料的创新研究 | |
| 引用本文： | 冯振来. 西式面点制作工艺与原料的创新研究[J]. 现代食品, 2021, 0(6): 55-57 |
| 作者姓名： | 冯振来 |
| 作者单位： | 广西城市职业大学,广西 崇左 532200 |
| 摘 要： | 西式面点作为西方饮食文化的重要组成部分,是西餐制作必不可少的构成内容.本文基于我国西式面点的发展现状,结合实践就西式面点的制作工艺与原料选用探讨了西式面点的创新路径. |
| 关 键 词： | 西式面点 制作工艺 原料 创新 |
Innovative Research on Western Pastry Production Technology and Raw Materials |
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| FENG Zhenlai. Innovative Research on Western Pastry Production Technology and Raw Materials[J]. Modern Food, 2021, 0(6): 55-57 | |
| Authors: | FENG Zhenlai |
| Affiliation: | (Guangxi City Vocational University,Chongzuo 532200,China) |
| Abstract: | Western-style pasta,as an important part of Western food culture,is an indispensable component of Western food production.Based on the development status of Western-style pastry in my country,this article discusses the innovative path of Western-style pastry on the production process and raw material selection of Western-style pastry combined with practice. |
| Keywords: | western pastry production process raw material innovation |
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