西式面点制作工艺与原料的创新研究  

Innovative Research on the Production Process and Raw materials of Western-style Pastry

作　　者：朱韵怡 ZHU Yunyi(Shanghai Tourism College,Shanghai 201418,China)

机构地区：[1]上海旅游高等专科学校,上海201418

出　　处：《现代食品》2023年第10期70-72,共3页Modern Food

摘　　要：随着人们生活水平的提高,西式面点作为一种美食,受到越来越多人的追捧,而人们对它的要求也在不断提高。本研究概述了西式面点的概念、分类,探讨了西式面点行业的发展趋势,并对西式面点的制作工艺与原料进行了优化创新。With the improvement of people's living standards,western-style pastry,as a kind of delicious food,has been sought after by more and more people.the request for it is also increasing.In this paper,the concept,classification and basic characteristics of western pastry are summarized,the development trend of western-style pastry industry is discussed,and the manufacturing technology and raw materials of western-style pastry are innovated.

关 键 词：西式面点 制作工艺 原料 创新 

分 类 号：R154[医药卫生—营养与食品卫生学]