西式面点的创新与发展方向探析  

Analysis on the Innovation and Development Direction of Western Noodles

作　　者：刘鑫鑫[1] LIU Xinxin(Zhejiang Tourism Vocational College,Hangzhou 311200,China)

机构地区：[1]浙江旅游职业学院,浙江杭州311200

出　　处：《现代食品》2022年第13期95-97,共3页Modern Food

摘　　要：与中式面点相比,西式面点凭借着其出色的味道、别具一格的样式深受消费者的喜爱,随着生活水平的日益提高,人们对西式面点的味道、营养价值、外观设计等方面提出了更高的要求,这就需要相关工作人员推陈出新,在西式面点上不断创新。基于此,笔者结合个人工作经验,并查阅相关文献,从西式面点的创新与发展角度对西式面点的创新与发展原则进行概述,并在此基础上对西式面点的发展路径进行深入探讨,以期西式面点在我国能有突破性发展。Compared with Chinese pastry,Western pastry is deeply loved by consumers with its excellent taste and unique style.With the increasing improvement of living standards,people put forward higher requirements for the taste,nutritional value,appearance design and other aspects of Western pastry,which requires relevant staff to innovate in Western pastry.Based on this,the author summarizes the innovation and development principles of Western pastry from the perspective of the innovation and development of Western pastry,and on this basis,deeply discusses the development path of Western pastry,with a view to the breakthrough development of Western pastry in China.

关 键 词：西式面点 烘焙食品 创新 食品发展路径研究 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]