| 糖在面点中的作用 |
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| 作者姓名： | 孙笑雨 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏 扬州,225127 |
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| 摘 要： | 糖是一种重要的供能物质,占每天所需要总热量的65%~77%,而且在烹饪中有极其重要的作用,除在热菜中作为调色调味的工具外,于面点制作中也起到了调色调味、调节面筋胀润度、调整发酵和延长保存期等重要作用。糖作为制作面点和点心的重要原料,能够使面团的品质得到改善,让产品的质量得到提高。
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| 关 键 词： | 糖 面点 面筋 营养 |
The Role of Sugar in the Pastry |
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| Authors: | Sun Xiaoyu |
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| Institution: | (School of Tourism and Culinaary Science,Yangzhou University,Yangzhou 225127,China) |
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| Abstract: | Sugar is an important source of heat,accounting for 65%-77% of the total calories we need every day.Sugar plays an extremely important role in cooking.In addition to being used as a tool for coloring in hot dishes,sugar has the effect of toning,adjusting the gluten moisture and fermentation speed,extending shelf life in the pastry.Sugar is used as an important raw material to make noodles and snacks,which can improve the quality of the dough and improve the quality of the product. |
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| Keywords: | Sugar Pastry Gluten Nutrition |
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