面包制作教科书(入门篇)
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作者(日)日本家制烹饪协会|译者:刘仝乐
出版社中国友谊
ISBN9787505746794
出版时间2019-07
装帧其他
开本其他
定价42元
货号1201964070
上书时间2024-05-28
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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
内容摘要
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。
精彩内容
第1章面包的历史面包产生于何时，又是如何发明、并广泛传播的？这一章将学习面包的诞生、现代面包制作工艺的确立、以及面包是如何传到日本等知识。
1.从诞生走向世界谷类是维持人类生命的基本食物，特别是被称为世界三大谷物的麦、米和玉米，它们对于人类而言，从古至今都是不可或缺的。其中，小麦在世界绝大多数国家和地区广泛栽培，以其为主原料的面包也遍布世界各国。
古代的面包【面包的起源】公元前8000—7000年，人类第一次种植小麦是在起于底格里斯河与幼发拉底河，经由叙利亚，止于巴勒斯坦、埃及地区，被称为“肥沃新月地带”的美索不达米亚文明发祥地。那时，人们生活主要依靠采摘野生植物种果，从中发现可以栽培的小麦种子，逐渐开展小麦种植。伴随着农业的发展，小麦的食用方法也开始发生变化。起初是用石块将小麦碾碎，加水蒸煮，以近于汤粥的形式食用。到了公元前6000年，人们开始将小麦制成粉之后，加水和匀，烤成薄饼。这种烘饼可以说是不发酵面包的起源。
【古埃及（公元前3200年—200年）】之后，面包逐渐传播到古埃及地区。埃及地区因尼罗河长期反复泛滥，土地十分肥沃，充分具备适宜种植小麦的条件。据说在当时，面包被认为是生命的起源，甚至要和去世的人一同埋葬。而事实上，确实在图特安哈门国王的墓穴中发现了面包的痕迹。
埃及人开始食用小麦粉之后，没过多久，在偶然放置的面包胚表面上附着了空气中的野生酵母，于是出现了发酵面包。相传当时的埃及人将其看作是“神的馈赠”，爱如珍宝。
另外，如果能够做到恰当的湿度控制以及病虫害防治，小麦可以保存数年而不腐坏，并且，可在农耕中实现量产，这些使得小麦逐渐成为财富与权力的象征。因此，村落集团开始出现，并逐渐发展成为国家。
漫谈时间面包专栏工资、税金与面包古埃及官员的年工资用360杯量的啤酒一坛，白面包900个，地火烤制的普通面包36000个来支付，需缴纳的税金也被换算为4杯量的啤酒一罐，普通面包400个以及白面包10个。另外，据说由于埃及是出名的面包产地，周边地区的人都称埃及人为“烤面包的人”。
当时，烤制面包的工作主要由女性来承担。
【古希腊（公元前1200年—323年）】面包从埃及传入希腊后，希腊人发明了两种方法培养酵母种。一种是小米与葡萄汁充分糅合的产物，可贮存一年之久。另一种是小麦糠与三日催熟的葡萄汁的混合物，将这种酵母种与苏打一同加入面包胚中，便可加速发酵。之后，除了小麦粉以外，大麦、燕麦等也开始被用作制作面包。另外，使用蜂蜜、鸡蛋、橄榄油、水果干等制作的嗜好品面包逐渐开始出现。
此时期面包制作技术不断创新，发明出可磨细粉的磨具，以及类似如今烤箱的面包烤炉。同时，专职的面包手艺人开始出现。面包形状也丰富多样，富有创意，既有长方形的，也有皇冠、动物的形状，一些优质的面包甚至会出口他国。
【古罗马（公元前753年—公元476年）】此时期，面包制作技术传入罗马。起初，面包是由那些被带到罗马的希腊奴隶们制作，逐渐地，罗马也开始培养专业的面包手艺人，并伴随罗马的发展，促进了饮食文化的繁荣，使得面包广泛普及。
随着罗马日益成为大型都市，其面包的需求量也不断增高，结果直接导致仅罗马市内就拥有大约250家面包店。之后，又形成面包工人联合会、面包学校、面包工厂等，并逐渐形成面包的大规模生产。
另一方面，罗马的贵族阶级会吩咐自己偏爱的面包师傅专门为自己制作面包。甚至有的贵族会自己亲手制作甜点面包或面包胚。
在罗马近郊的庞贝遗址中，挖掘出被认为是用来磨面包面粉的石磨、以及塞满圆面包的烤炉，从这些遗迹和文物中可以了解古代罗马面包制作技术的高超与娴熟。
据说意大利最具代表性的面包，“佛卡恰”（→第26页）的原型就是在此时期确立下来的。所以，基本的面包制作技术是在罗马时代确立下来的这一说法绝不为过。
漫谈时间面包专栏面包与娱乐“面包与娱乐”一词是古罗马诗人尤维纳利斯在其讽刺当时世态的诗中所用的特定词汇，这里的娱乐指的是战车竞赛、剑斗士比赛等一般性娱乐活动。据说当时罗马帝国向普通民众无偿提供粮食与娱乐设施，市民也将其认为是领导者的职能义务，其结果导致市民不劳不作，进而加速国破家亡。
远播欧洲的面包【从罗马到欧洲全域】古罗马帝国灭亡之后，面包已随着基督教广泛传播至欧洲全域，面包制作技术也流传到各个僧院。
12世纪左右，在富人阶层，流行用筛过的小麦粉制作的白面包；而在平民之间，则多食用黑面包。所谓黑面包是指用上述过筛后的面粉制作而成的颜色较深的面包。文艺复兴时期的14—16世纪，面包制作技术实现跨越式进步。16世纪，法国王室与意大利佛罗伦萨名门美第奇家族联姻之际，手艺精湛的面包师、厨师等随同公主一同到达法国，侍奉宫廷。于是便形成和发展了优雅的法国料理。到了17世纪，精致、简约的法国面包也应运而生。
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