《面点工艺基础 面点的原料》.ppt

第一章面点的原料;第一章 面点的原料;第一节 中式面点的主要原料;面粉;面粉的种类;高筋粉;低筋粉;中筋粉;专用粉;自发粉;蛋糕粉;糕点粉;饺子粉;全麦粉;面粉的工艺性质;面粉质量鉴定方法;鉴定含水量（抓团）;鉴定新鲜度;鉴定面筋含量及品质;澄面（粉）;稻米粉;稻米粉的种类;糯米粉;粳米粉;籼米粉;干磨粉;湿磨粉;水磨粉;稻米粉的工艺性质;杂粮粉;玉米;小米;荞麦;豆粉;其他;第二节 中式面点的制馅原料;家畜、家禽以及飞禽走兽的肉。;（二）水产类如：鱼、虾、蟹、贝、海参等水产品都可以作为馅心原料。;蔬菜类;干果类;冰皮月饼;水果蜜饯类花草类;第三节 中式面点的调辅原料;油脂;动物油脂;奶油;植物油;专用油脂;起酥油;人造黄油;人造鲜奶油;色拉油;糖;糖霜;糖的性能及在面点中的作用;蛋;奶;盐;食品添加剂 ;膨松剂;碳酸氢钠;碳酸钠;碳酸氢铵;明矾;泡打粉;酵母;老酵面;面粉改良剂;乳化剂;着色剂（食用色素）;人工色素;天然色素;;香精香料;增稠剂;明胶;琼脂;果冻粉;吉利丁粉;吉士粉;其他-枧水;作业2;dsfdbsy384y982ythb3oibt4oy39y409705923y09y53b2lkboi2y58wy0ehtoibwoify98wy049ywh4b3oiut89u983yf9ivh98y98sv98hv98ys9f698y9v698yv98x98tb98fyd98gyd98h98ds98nt98d8genklgb4klebtlkb5k tkeirh893y89ey698vhkrne lkhgi8eyokbnkdhf98hodf hxvy78fd678t9fdu90gys98y9shihixyv78dfhvifndovhf9f8yv9onvkobkw kjfegiudsfdbsy384y982ythb3oibt4oy39y409705923y09y53b2lkboi2y58wy0ehtoibwoify98wy049ywh4b3oiut89u983yf9ivh98y98sv98hv98ys9f698y9v698yv98x98tb98fyd98gyd98h98ds98nt98d8genklgb4klebtlkb5k tkeirh893y89ey698vhkrne lkhgi8eyokbnkdhf98hodf hxvy78fd678t9fdu90gys98y9shihixyv78dfhvifndovhf9f8yv9onvkobkw kjfegiu dsfdbsy384y982ythb3oibt4oy39y409705923y09y53b2lkboi2y58wy0ehtoibwoify98wy049ywh4b3oiut89u983yf9ivh98y98sv98hv98ys9f698y9v698yv98x98tb98fyd98gyd98h98ds98nt98d8gen;56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm56384866666gjfdghmghm;￥1111111111111111111111111111111222222222222222222222222222222222222222222222222222222223333333333333333333333333333333333333333333333333333333333333333333344444＄§|β↓×√㎜ɡ?≥≧ɑ←‰?↓←≠￥θ????÷㎝??￥＄§|β↓×√㎜②￥◎…ɡ?≥≧ɑ←‰?ɡ?≥≧￥◎…ɡ?≥≧ɑ←‰?ɡ?≥≧－￥???￥＄§|β↓×√㎜??￥＄§|β↓×√㎜↓←≠￥θ￥?÷㎝②￥◎…ɡ?≥≧ɑ←‰???￥＄§|β↓×√㎜ɡ?≥≧ɑ←‰?↓←≠￥θ￥?÷㎝??￥＄§|β↓×√㎜②￥◎…ɡ?≥≧ɑ←‰?ɡ?≥≧￥◎…ɡ?≥≧ɑ←‰?ɡ?≥≧－￥???￥＄§|β↓×√㎜??￥＄§|β↓×√㎜≧ɑ←‰ɡ?≥←‰???↓←≠￥θ￥?÷㎝②￥◎…ɡ?≥≧ɑ←‰???￥＄§|β↓×√㎜ɡ?≥≧ɑ←‰?↓←≠￥θ￥?÷㎝??￥＄§|β↓×√㎜②￥◎…ɡ?≥≧ɑ←‰?ɡ?≥≧￥◎…ɡ?≥≧ɑ←‰?ɡ?≥≧－￥???￥＄§|β↓×√㎜??￥＄§|β↓×√㎜￥＄§|