Baked food is a convenient food made of flour, yeast, salt, sugar and water as basic raw materials, and added with appropriate amount of oil, dairy products, eggs and additives. And baked by a series of complicated technical means. It is not only nutritious, but also varied, beautiful in appearance and good in palatability. It can be used as a snack before or after meals, as a staple food and a gift.
Compared with ancient times, modern baking technology has undergone earth-shaking changes. According to historical records, the pioneers who laid the foundation of modern baking industry were the ancient Egyptians. The Egyptians first discovered and used fermentation to make baked goods-bread. At that time, the ancient Egyptians already knew how to prepare various foods from grains, such as mixing mashed wheat flour with water, potatoes and salt to make dough, and then baking it in a kiln. It is likely that some dough left at that time naturally used wild yeast in the air, which led to fermentation. When people use these leftover fermented dough to make food, they are surprised to find that they get soft and elastic bread. At first, the oven used by the Egyptians was a round oven made of clay. The upper part of the oven was opened to keep the air circulating, and the bottom was lit. When the temperature in the furnace reaches a fairly high level, the fire is extinguished and the ashes are removed. Put the prepared dough into the bottom of the oven and cook with the waste heat of the oven. The bread baked in this oven is pure in flavor and rich in aroma, which is very popular with consumers, and this technology has been passed down to this day.
Baked food later spread to Greece. The Greeks changed the furnace into a circular arch. While increasing the internal volume, the pores in the upper part became smaller, which made the furnace better insulated. The Greeks not only improved the oven, but also greatly improved the production technology. They added milk, cream, cheese and honey to the product, which greatly improved the quality and flavor of the product. Later, this technology spread to Rome, and the Romans built a bigger oven without putting out the fire when baking bread. The burning part of this oven is in the middle, and an insulation layer is built around the fire. Before entering the oven, the bread needs to be put into the oven with wooden boards and baked directly on the interlayer. When it is cooked, take it out with a board. The bread baked by this process is more fragrant, the capacity of the oven is larger, and the number of baked bread is also increased.
/kloc-At the beginning of the 9th century, baking technology spread to China. At first, the product variety was single, the output was low and the production cycle was long. Before the reform and opening up, bread production in China was not popular, and it was only concentrated in large and medium-sized cities. There are almost no baking products in rural areas and towns, and the production technology and equipment are relatively simple and backward, with few varieties and colors and unstable quality. After the reform and opening up, the baking industry in China has changed by leaps and bounds, and now it has spread all over urban and rural areas. There are many kinds of products with different colors, the quality of products is constantly improved, the production equipment is updated day by day, and new raw materials are emerging one after another.
Baked food occupies an important position in the catering industry and is an indispensable part of the catering industry.
First of all, it has relative independence.
Judging from the production of catering industry, there are two main parts: one is the cooking of dishes, which is called "red case" in the industry; The first is the production of cakes and baked goods, which is called "noodle case" or "white case" in the industry. This constitutes the whole production and operation of the catering industry. These two parts are closely linked, coordinated and inseparable. For example, fried chicken fillet and bread in chicken fillet burger and fried beef patties and bread in cheese burger are inseparable, otherwise, the characteristics of these varieties will not be formed. Especially the main and non-staple food collocation of dinner and the snacks of banquet all reflect the connection between these two parts. Therefore, baked goods are an indispensable part of the catering industry. The production of baked goods is relatively independent and can be operated independently from the cooking of dishes. For example, there are fast food restaurants, pastry shops, dim sum shops and cake shops specializing in baked goods all over the country.
Second, the nutritional value is high.
Baked food is a necessity of people's life. It has high nutritional value and delicious taste. Bread and cakes are rich and colorful, constantly bringing forth the new. In addition to the traditional ordinary baked goods, in recent years, there have also been baked products that strengthen nutrition and pay attention to health care functions. For example, buckwheat health cake, spirulina bread, high fiber bread, whole wheat bread, calcium bread, full nutrition bread and so on. Can be used as a snack before or after meals, or as a staple food to meet the different needs of many consumers.
Third, it is convenient to eat and carry.
Baked products, especially some colored cakes, have been welcomed by people for a long time and become a large-selling variety in the catering industry. Especially in some large and medium-sized cities, it has become a necessary food for people to travel and celebrate festivals. It can be predicted that with the deepening of reform and opening up, the improvement of people's living standards, the improvement of baked goods quality and the increase of product varieties, China's baked goods industry will have greater development in terms of output, production technology, quality, mechanization and automation.
Fourth, the method of learning baking food technology
The technology of baking food is a superb skill. To master this skill, we should not only have a clear learning purpose and a rigorous learning attitude, but also have a correct learning method. These methods can be summarized as follows:
1, pay attention to theoretical knowledge and systematically master the production technology theory of baked products.
The theoretical knowledge of baked food is a scientific summary of baking practice. Systematically learning and mastering the theoretical knowledge of baking production is the condition and foundation for correctly and quickly learning the practical operation technology. Therefore, we should try our best to understand the related concepts and definitions; Understand the relevant change principles and technical essentials of each baking process; Understand the internal relations between various conditions and factors of various operating technologies. Only in this way can we truly understand the true meaning of baking and master baking skills.
2, practice basic skills, solid practical skills training.
The making of baked goods is a craft, and you can't learn it without hands-on. Skilled operation skills can only come from unremitting efforts at ordinary times. "Industry is good at diligence", as long as you study hard and constantly analyze and summarize, the production technology will become more and more skilled. It is an important way to master pastry making technology by practicing basic skills and mastering various operating skills.
As for the forms of practice, there are many kinds. For example, observing the teacher's demonstration, operating in person and participating in the internship are all effective measures to improve the operation skills. In addition, you can watch related photos, slides and videos. Look at the pastry exhibits in shops and restaurants; Watching famous teachers perform will also be of great benefit. In a word, make good use of every opportunity, watch, ask, think and practice diligently, and you will certainly get satisfactory results.
3. Grasp key links, master typical varieties, and strive to master various skills of baking products.
There are many kinds of baking products and ever-changing manufacturing methods. However, it is not difficult to master any variety as long as you master the production rules of various cakes and master the technical keys of each process, such as material selection, dough mixing, stuffing, molding and ripening.
In addition, when learning to make baked goods, we should choose typical varieties that are universal and representative in technology. Through the production of typical varieties, draw inferences from others and learn from each other's strengths, so as to master the operation technology of multiple varieties in a short time.
4. Inherit traditional skills, learn advanced technology, and constantly improve and innovate.
As a new generation of baked goods producers, we should have solid theoretical knowledge and practical skills, and extensively explore and seek the source. On the one hand, we should pay attention to the new research results of baked goods production at home and abroad, and consciously learn and learn from the advanced skills of baked goods production abroad; On the other hand, we will inherit and explore the precious heritage of China's pastry making, carry forward national traditional skills, and constantly study and explore new varieties, new tricks and new technologies, so as to make contributions to the development of baking food making technology in China.