面包制作教科书 入门篇
作者：日本家制烹饪协会 著 刘全乐 译
出版时间： 2019年版
内容简介
　　面包师资格是“pancierge”一词的意译。“pancierge”由“pan（面包）”与“concierge（看门人）”二词复合而成，意为具有广泛的面包相关知识，能够自在遨游于深奥的面包世界的人群。　针对不同级别的面包师资格检定，本套教科书由低到高分为入门篇、实践篇和专业篇。在入门篇中，除涉及面包的制作方法、器具、原料等基础知识外，还考察面包的历史、世界各国的面包、食品卫生相关知识、面包礼仪等领域的内容。　相信通过本套面包制作教科书的指导，那些喜欢面包、欲了解面包、想亲手制作面包，或是立志成为专业面包师的人，一定能够扎实全面地掌握面包相关知识。
目录
写在前面·····································································3

面包各部分的名称·····························································8

第1章 面包的历史

1.从诞生走向世界····························································10

2.日本的面包历史····························································16

第1章练习题································································18

答案解析····································································20

第2章 面包的种类与分类

1.法国的面包································································22

2.意大利的面包······························································26

3.俄罗斯的面包······························································29

4.德国的面包································································30

5.英国的面包································································32

6.欧洲其他地区的面包························································34

7.非洲的面包································································39

8.美国的面包································································40

9.中南美的面包······························································42

10.中近东的面包·····························································43

11.印度的面包·······························································45

12.中国的面包·······························································46

13.日本的面包·······························································47

14.面包的分类·······························································50

第2章练习题································································54

答案解析····································································56

第3章 制作面包的原料与工具

1.小麦粉（主材料）···························································58

2.酵母（主材料）·····························································66

3.水（主材料）·······························································72

4.食盐（主材料）·····························································74

5.砂糖（辅材料）·····························································76

6.油脂（辅材料）·····························································78

7.乳制品（辅材料）···························································82

8.鸡蛋（辅材料）·····························································86

9.其他原材料································································88

10.制作面包的工具···························································92

第3章练习题································································98

答案解析···································································100

第4章 面包的制作方法

1.直接法···································································102

2.中种法（发酵种法）························································104

3.酸种法（发酵种法）························································106

4.波兰法（发酵种法）························································108

5.其他的发酵种法···························································110

第4章练习题·······························································112

答案解析···································································114

第5章 面包的制作工序

1.精确的计量·······························································116

2.制作面包胚·······························································118

3.一次发酵·································································122

4.排出空气（捶打面包胚）、二次发酵··········································126

5.分割、团面包胚···························································128

6.静置·····································································130

7.成形（型）································································132

8.最终发酵·································································136

9.烘烤·····································································138

10.其他····································································142

第5章练习题·······························································144

答案解析···································································146

第6章 品尝美味面包

1.在家中品尝美味面包·······················································148

2.面包与饮品的搭配·························································150

3.提升口味的面包添加物·····················································152

4.面包的食用礼仪···························································154

第6章练习题·······························································156

答案解析···································································158

第7章 食品卫生

1.食物中毒的原因与预防·····················································160

2.食物变质与防止方法·······················································164

3.杀菌·····································································166

第7章练习题·······························································168

答案解析···································································170

卷末附录

真题展示···································································171

答案解析···································································179

索引·······································································188