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

Pubblicato online: 27 nov 2024

Ricevuto: 23 lug 2024

Accettato: 23 ott 2024

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

Parole chiave

<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.