2. There is a certain difference in taste, the Western is heavier and the Chinese is lighter;
3. Processing technology is not the same;
4. Due to cultural differences, there are differences in the raw materials for each of them.
(1) 1, the concept of Chinese pastry
Chinese pastry refers to dim sum originating from China, referred to as "Chinese pastry", double called "pastry", it is a variety of grains, livestock, poultry,
fish, shrimp, eggs, milk, vegetables, fruits and other raw materials, and then the food is made from a variety of food.
It is a variety of grain, poultry, fish, shrimp, eggs, milk, vegetables, fruits, etc. as raw materials, and then with a variety of seasonings, processed and made of color, aroma, taste, shape, quality of a variety of nutritious food.
Pasta is usually called "white case" in the Chinese food industry, and it presents a variety of dietary forms, which is not only an indispensable staple food, but also a supplemental food (e.g., cakes, dough, cakes, buns, dumplings, noodles, noodles, congee and so on) to people's tastes. In our daily life, pastry as a main meal of rice and noodles, as breakfast breakfast, refreshments, as a feast configuration of the seat points, as a tourist and adjust the diet of pastries, snacks, as well as as a gift as a gift of festive or holiday gifts and so on.
2 Western-style pastry concept
Western-style pastry referred to as "pastry", mainly refers to the European and American countries from the snacks. It is made of flour, sugar, fat, eggs and dairy as raw materials, supplemented by dried and fresh fruits and seasonings, through the modulation of molding, decorating and other technological processes and made of a certain color, aroma, taste, shape and texture of the nutritional food.
The pastry industry is often referred to as the "baking industry" in the West, and is very developed in Europe and the United States. Pastry is not only an integral part of Western cooking (i.e., meal bread and snacks), but also independent of Western cooking a huge food processing industry, becoming one of the main pillars of the Western food industry.
(2) The development of Chinese and Western pastry and its trend
1, the development of Chinese pastry
(1) The development of Chinese pastry
Chinese pastry has a long history, Qiu Pangtong pointed out in the "History of Chinese Pastry" that "the budding of the Chinese pastry was around 6,000 years ago". "The emergence of wheat and pasta technology in China took place during the Warring States period", "and the early formation of Chinese pastry took place around the Shang and Zhou periods".
With the development of agriculture and grain processing technology in the pre-Qin period, more varieties of pasta appeared. During the Warring States period, in order to worship and commemorate the patriotic poet Qu Yuan, the reed wrapped "Kibu Kok" (i.e., zongzi) into the river, indicating that the production of Chinese pastry technology has been a certain level.
Han Dynasty and the Wei Jin and North and South Dynasties period, pastry entered the stage of women's development. For example, "Qifa Yaojiao" recorded nearly 20 varieties of white cake, baklava, etc., and detailed method of production. It is also recorded that wontons, spring pancakes, pancakes also appeared at that time.
Sui-Tang and Song-Yuan period, the Chinese pastry further development. Not only in the original varieties on the derivation of many new colors, and a large number of new varieties. Such as wontons appeared "flower-shaped filling different" twenty-four seasonal wontons, wheat products are mainly buns, dumplings, moon cakes, rolled pancakes, siu mai, etc., rice flour products are mainly snacks, sesame balls, fried fruit, etc.. The poem of Bai Juyi, a great poet of Tang Dynasty, "Hu Ma Cake like Kyoto, crispy surface and oil fragrance of the new oven", describes the scene of crispy surface and oil fragrance of the new oven of Hu Ma Cake at that time. Song Dynasty poet Su Dongpo's poem "small cakes like chewing the moon, there are crispy and syrupy" shows that at that time in the production of pastry has been used in the layering of shortening and syrup to enhance the color and other processes. With the combination of medicine and diet, therapeutic pasta also appeared, these in the "therapeutic herbs", "therapeutic Chen Xinjian" are recorded.
During the Qing Dynasty, the technology of Chinese pastry production reached a new peak. On the one hand, the festival pastry varieties are basically stereotypes, such as the Spring Festival to eat rice cakes, dumplings, the first month of the fifteenth to eat Lantern Festival, etc.; on the other hand, the basic formation of our country's pastry flavor genres, the varieties of pastry is more colorful, such as: Beijing-style Longshu Noodles, Tianjin dog indifferent buns, Beijing eight pieces, Sachima, etc., the Soviet-style Huai'an Nie Tangbao, Suzhou boat point, three ding baozi, emerald siu mai, etc., the Guangzhou-style E Sisters powdered fruits, Foshan Blind Dung Cake, Cantonese-style E Sister's Pink Fruit, Foshan Blind Cake, Pan-fried Pile, etc. Noodle related writings are particularly rich, such as "Tune the tripod set" *** included more than 200 kinds of noodle preparation method. With the increase in food exchanges between China and foreign countries, the Western Western cake, bread, pudding and other varieties of imported into China, China's pasta has also spread abroad in large quantities.
After the founding of new China, the Chinese pastry and diet to get an unprecedented development, pastry production by hand gradually transformed into mechanized, semi-automated production methods. Pastry techniques and flavor characteristics of various places have been widely exchanged, the north and south of the east and west flavor characteristics to achieve a great integration, which promotes the development of China's pastry technology, the emergence of a large number of north and south of the combination of flavors, the combination of Chinese and western flavors, the combination of ancient and modern flavors of the new varieties of fine pasta. In the scale and level of the supply of pasta, but also by the low-grade retail snacks, the development of medium and high-grade specialized dim sum banquets and dim sum feasts, to adapt to people's growing new dietary needs.
It is undeniable that pastry is closely related to people's lives, and it is not only an important contribution to the food industry. However, due to historical reasons, the production process of Chinese pastry lacks the guidance of scientific theories, in terms of varieties of production processes, nutrition, health, packaging, marketing, etc., still can not keep pace with market demand. Therefore, Chinese pastry must take the road of reform, innovation, pioneering and enterprising, so as to gain a foothold in the world, towards the future.
(2) The development trend of Chinese noodles
First, learn from foreign experience, the development of Chinese noodles fast food
Currently, from the point of view of the object of consumption of noodles, the mass is its main characteristic. Therefore, as a commodity, noodle squints must start from the market, in order to solve the public's basic life for the purpose of luxury. It can be said that, with the increasingly frequent exchanges between China and foreign countries, drawing on the successful experience of Western fast food development of Chinese fast food has become an inevitable trend.
Second, take the "three" road to ensure the quality of Chinese noodles
"Three" means: the western standardization of varieties of noodles, modernization of production equipment and varieties of production scale. Only by taking the road of "three", in order to ensure the quality of noodles, in order to provide consumers with fresh, hygienic, nutritious, easy to eat varieties of noodles with Chinese characteristics, in order to meet the demand for fast food to the point of increasing in the requirements.
Third, the reform of traditional formulas and processes
Many varieties of Chinese noodles are too single nutrient, and some contain more fat and sugar, therefore, on the basis of inheritance of the excellent heritage of the noodle, the reform of traditional formulas and processes. For example, we can start from low heat, low fat, more dietary fiber, vitamins, minerals, etc., to create nutritionally balanced varieties of pasta suitable for the needs of modern people. Another example: from the selection of raw materials, the formation of technology and other aspects of the process of craftsmanship to reform, in order to create a variety of specialties to meet the needs of the times, the fist product.
Fourth, strengthen scientific and technological innovation
Including the development of new varieties of raw materials and the use of new technologies, new equipment. The development of new raw materials, not only to meet the varieties of pastry in the process requirements, but also to improve the quality of the product. For example, various types of flour to meet the different varieties of pastry from the flavor, texture are greatly improved.
New technology includes new formulas, new processes, it not only improves efficiency, but also increase the new varieties of pastry. The use of new equipment can not only improve the working environment, so that people from the traditional handmade to free, but also to the formation of mass production, the quality of the product is more uniform, standardized.
Fifth, the development of functional and medicinal pasta
Functional pasta refers to the nutritional function and sensory function (color, aroma, taste, shape) in addition to the general pasta, but also has five general pasta does not have or does not emphasize the regulation of the physiological activities of the human body's function of the pasta. It has the functions of enjoyment, nutrition, health care and safety.
The medicinal food pastry refers to the pastry which is made by mixing Hsiang Hsiang and the ingredients of the pastry together. It has both edible and medicinal functions.
At present, due to the increase of air and water pollution, various malignant morbidity rate is gradually rising, the development of functional noodles and medicinal noodles, has become one of the main trends in the development of Chinese noodles.
Sixth, the reform of the feast structure
At present, pasta in the traditional feast accounted for a small proportion of the form of monotonous, therefore, with the combination of dishes to reform the structure of the feast, in order to enrich the connotation of China's food culture.
2, the development of Western-style pastry and its trends
(1) The development of Western-style pastry
The main origin of Western-style pastry (referred to as Western-style pastry) is Europe. According to historical records, the earliest bread and cake making has been started in ancient Egypt, Greece and Rome, and pastry making has had quite a long history in Britain, France, Germany, Italy, Austria, Russia and other countries, and has made remarkable achievements in its development.
Prehistoric times, humans already know how to use stones to mash seeds and roots, and then mixed with water, stirred into a more digestible porridge or paste. 9000 BC, located in the Persian Gulf, the Middle Eastern peoples, the wheat, barley grains on the stone mill grinding, remove the hard shell, sieve out the powder, add water to make a paste, spread in the sun was hot stone, the use of solar energy to bake the batter into a round pancake. This is the simplest baked good ever made by man.
Bread baking began in Britain centuries ago as a largely local craft before spreading to individual households. This changed at the beginning of the 20th century, when bakeries adopted the use of machines to make bread. Bread in the world generally use wheat as raw material, but many countries also use oats or wheat and oats mixed production, a wide variety of different regions and countries vary. Most of the breads made in Britain do not add other ingredients, but in the northern part of Britain, milk and fat are added to the bread. French bread is low in ingredients and baked to a hard, crunchy texture.
The late 20th century, Europe and the United States, developed technology, living in abundance, especially in the United States, food abundance, variety, bread, the status of the staple food is gradually declining, gradually replaced by meat, but along with heart disease, diabetes, which makes people re-examining the food Zong, began to refer to return to nature, vegetarianism, natural food is prevalent.
According to legend, European pasta was brought to another by Italian cleric Matteo Ricci in the 13th century during the Wanli period of the Ming Dynasty. Since then, missionaries, diplomats and merchants from other Western countries entered the country in large numbers, and more Western food production methods and cooking techniques were imported accordingly. 1850s the late Qing Dynasty, most of the Western restaurants were established in Shanghai. Later, bakeries were opened in various ports of entry. Nowadays, with the opening up of the Chinese market, pastry is showing great prospects for development in China.
(2) The development trend of Western-style pastry
First, advocating a return to nature
In Europe and the United States, the state of advanced technology, life is valuable, people have to re-examine the food, because the bread has been declining from its stable position as a staple food, when the return to nature of the wind blowing to the baking industry, people once again baked with bio-fermentation method has an attractive aroma and flavor of traditional bread, to the point that the bread has been baked by the bakery industry. Traditional breads with their delicious aromas and flavors are once again being baked using bio-fermentation, while breads made using the oldest method of sourdough fermentation are becoming increasingly popular with the middle class.
Secondly, the promotion of natural health food
Bread manufacturers are constantly looking for new ways to add a wide variety of auxiliary ingredients, in order to achieve a variety of bread styles, high nutritional value, and health after eating. Whole wheat bread, rye bread, in the past because of the darker color, rough texture, harder and abandoned, but now contains more protein, vitamins and become a fashionable health food.
Third, the promotion of the sale of fresh bread
For centuries, the pursuit of "white bread" is losing favor, those placed in supermarkets, hygiene, all mechanical operation of the bread, losing attraction, and the sale of fresh bread stores began to pop up in the city.
Fourth, pay attention to improve the skills
Bread manufacturing industry often organize all kinds of bread competitions and exhibitions to increase the professionals to visit each other, learning, the opportunity to identify, as a way to continuously improve the bread production process. Such as: the pastry masters from various countries continue to demonstrate, exchange, bring the local characteristics of the bread; national food factories in order to promote their products, but also often bring the world into the direction of the package industry and information, and so on. These are somewhat conducive to the Western-style pastry chef to broaden their horizons, improve their skills, but also make the Western-style pastry production process in the new moon, its noodle products are quite distinctive.
Fifth, the emphasis on scientific research
Europe and the United States, such as Switzerland, the United States and other countries have set up baking training and research centers, its cereal chemicals, food engineering, food science and nutritional experts are more, they pay attention to draw on the success of other countries, but also focus on highlighting the country's characteristics, and unremittingly in the various types of Western-style pastries, materials, production processes, etc. to explore, improve, thus making the Western-style pastry production process is quite unique. Explore, improve, so that the western-style pastry to get continuous development and innovation.