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 Pastries

作　　者：李娇 LI Jiao(Yantai Culture and Tourism Vocational College,Yantai 264600,China)

机构地区：[1]烟台文化旅游职业学院,山东烟台264600

出　　处：《现代食品》2024年第2期110-112,共3页Modern Food

摘　　要：随着社会的发展,人们的审美观念与消费观念发生较大改变,对饮食也提出了新要求,更注重健康饮食。因此,西式面点必须及时创新,从制作工艺与原料入手,寻找拓宽发展空间的有效途径,提高西式面点的品质与口感。基于此,本文分析了西式面点的特点,提出了西式面点制作工艺与原料的创新策略,旨在推动西式面点在新环境下的持续发展。With the development of society,people's aesthetic and consumption concepts have undergone significant changes,and new requirements have been put forward for diet,with a greater emphasis on healthy eating.Therefore,western style noodles must be innovated in a timely manner,starting from the production process and raw materials to find effective ways to expand development space,and improve the quality and taste of western style noodles.Based on this,this article analyzes the characteristics of western style noodles and proposes innovative strategies for the production process and raw materials of western style noodles,aiming to promote the sustainable development of western style noodles in the new development environment.

关 键 词：西式面点 制作工艺 制作原料 创新策略 

分 类 号：TS972.1[轻工技术与工程]