What is the difference between Japanese bread and European bread? Is it just soft?

Europeans often eat European bread, the most representative of which are German and Austrian steamed buns. Flour, yeast, miscellaneous grains and seeds are used as raw materials. For example, German soda bread, French baguette, Austrian baked miscellaneous grains bread and so on are all common breads eaten by Europeans.

European bread is big, heavy, dark, golden, hard and crisp; The internal tissue of bread is soft and tough, without sponge-like feeling, and the taste is mainly salty.

How about Japanese bread? It was not until the late19th century that bread suitable for one's own taste was invented through improvement, and its taste was mainly dessert bread.

It is understood that the main material of typical Japanese bread is high-gluten flour, and the ingredients include various sugar, oil, milk and various fancy sandwiches.

When baking, the oven temperature is generally below 200 degrees, which is much lower than the baking of European bread. Its finished product is light in color, golden yellow or light yellow. The taste is soft and elastic, thin and tender, and the taste is soft.

With the exchange of world food culture, Japanese bread and European bread have already broken the national boundaries, and the appearance of soft European bread has fully absorbed the essence of European bread and Japanese bread. Among them, there are many European-style bakery restaurants in our life.

For example, "plame Oubao" is a soft European restaurant with a strong feeling. According to the baker in Oubao, plame, soft European bread absorbs the healthy genes of traditional European bread.

Less oil and less sugar in food production. Its ingredients are mixed with high-fiber miscellaneous grains, nuts and other healthy materials. Hard outside and tough inside, more chewy than soft bread, softer than hard European bread, lower in calories and stronger in satiety, which is a new trend and new food for bread health. It is a combination of traditional European bread and Japanese soft bread.