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

Publié en ligne: 27 nov. 2024

Reçu: 23 juil. 2024

Accepté: 23 oct. 2024

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

Mots clés

<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

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