What are the types of baking?

Hard bread has a strong wheat flavor, crispy skin and soft and tough inside, which is the most attractive feature. Most westerners especially like this kind of bread, which has the least oil content among all breads. Whole wheat bread and miscellaneous grain bread belong to this category.

2. Soft bread

Bread baked on toast baking tray can be classified as soft bread. It is characterized by fine organization and beautiful style, which are common toast bread and fruit bread. ?

3. Soft meal package?

Soft bread is softer and sweeter than other kinds of bread, and has higher sugar content and oil content. Because these two ingredients will inhibit the fermentation of yeast, the amount of yeast needs to be high, including carrot steamed stuffed bun, grape juice bread and Xiaoke Song. ?

4. Sweet bread?

Sweet bread is not only high in sugar, but also high in oil, eggs and other materials. Usually, sweet bread contains stuffing, so we should pay attention to the fermentation process when making it to avoid the problems of small volume, light color and separation of skin and stuffing after baking.

Extended data

Baked food is a necessity of people's life. It has high nutritional value and delicious taste. Bread and cakes are rich and colorful, constantly bringing forth the new. In addition to the traditional ordinary baked goods, in recent years, there have also been baked products that strengthen nutrition and pay attention to health care functions.

Baked products, especially some colored cakes, have been welcomed by people for a long time and become a large-selling variety in the catering industry. Especially in some large and medium-sized cities, it has become a necessary food for people to travel and celebrate festivals.

With the deepening of reform and opening up, the improvement of people's living standards, the improvement of baked goods quality and the increase of product varieties, China's baked goods industry will have greater development in terms of output, production technology, quality, mechanization and automation.

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