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

Online veröffentlicht: 27. Nov. 2024

Eingereicht: 23. Juli 2024

Akzeptiert: 23. Okt. 2024

DOI: https://doi.org/10.2478/amns-2024-3552

Schlüsselwörter

<kwd>Pastry production process</kwd>, <kwd>Fermentation process</kwd>, <kwd>Yeast amount</kwd>, <kwd>Fermentation time.</kwd>

© 2024 Xu Li et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.