A Comparative Study of Chinese and Western Pastry Production Processes--Taking Classic Bread and Chinese Steamed Buns as Examples

With the improvement in living standards, people gradually have higher requirements for dietary levels, and pasta, as one of the mainstream food types in daily life, has received wider attention. This study investigates the production process of Chinese and Western pastries. The process of dough production and fermentation in pastry production are analyzed in detail, and the fermentation process of dough production is analyzed and compared with Chinese steamed buns and Western classic bread as examples. It was found that when the amount of flour was 100g, the quality of steamed bread was better when the amount of old flour added to the steamed bread was 56g, the amount of water added to the steamed bread reached 40.3ml, and the rise time was 60.9min. The best quality of western-style bread was achieved when the fermentation time was 118.9min under the flour dosage of 100g, and the fermentation temperature was 34.5°C. The comparison indicates that Chinese buns have a shorter fermentation time. In terms of fermentation temperature, the differences between Chinese and Western doughs were small, 35.0 and 34.5°C, respectively, and in addition, the differences in the amount of water added and the amount of yeast were small, 50g and 2g, respectively. In this paper, the differences between Chinese and Western pastry production processes are summarized through comparison. On the basis of this study puts forward a prospect for the integration and development of Chinese and Western pastry, aiming to carry forward the food culture of Chinese and Western pastry and promote the diversified and sustainable development of Chinese and Western pastry.