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：李旭 LI Xu(Liaoning Modern Service Vocational and Technical College,Shenyang 110164,China)

机构地区：[1]辽宁现代服务职业技术学院,辽宁沈阳110164

出　　处：《食品安全导刊》2023年第26期134-136,共3页China Food Safety Magazine

摘　　要：西式面点作为广受人们欢迎的一种食品,其制作工艺和原料也随着时代的变化和科技的进步而不断创新和改进。本文从西式面点的起源与发展现状、西式面点制作工艺的创新、西式面点原料的创新入手,对西式面点的创新与发展进行分析。Western style pastry is a widely popular food,and its production technology and raw materials have been continuously innovated and improved with the changes of the times and the advancement of science and technology.This article starts from the origin and development status of Western style pastry,the innovation of Western style pastry production technology,and the innovation of Western style pastry raw materials,and analyzes the innovation and development of Western style pastry.

关 键 词：西式面点 制作工艺 原料创新 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]