Which Nanyang baking training school is better?

Nanyang baking training center is better in Nanyang baking training school.

First, the nutritional value of baking

(1) The first thing that people love about baked goods is that they are rich in nutrition, not to mention that most baked goods are suitable for adding all kinds of nutritious food raw materials. As far as the main raw material of wheat flour is concerned, it has nutritional advantages that other grains can't match. The protein content of wheat flour is 2-3 times that of rice and about 2 times that of corn flour, and its calcium content is about 4 times that of rice and 8 times that of corn flour. In addition, the baked food is rich in protein and amino acids due to the physical and chemical effects of yeast, which is easy to absorb and has a good taste.

(2) Baked food is not only nutritious, but also has incomparable processing advantages compared with other foods. The unique gluten component of wheat flour not only makes the baked food can be processed into many forms with various patterns and styles, but also makes it the most influential industrialized staple food since human beings entered the industrialization era because of its dough processing operability, steaming swelling, finished product preservation and eating convenience.

Second, baking knowledge

The most abundant component in egg yolk is water; Besides water, oil is the most abundant protein component. Generally, the most suitable water for bread making is soft water; Anhydrous cream comes from beef; The oil with fragrance and color and without water is snow-white emulsified oil; The water content of protein is 5%; The melting temperature of chocolate should not exceed 48℃; The oil contained in egg yolk has emulsifying effect.