We will make a detailed analysis. According to the six categories of bread, such as softness, texture, granular material, swelling source, eating method and region, it takes 6 minutes to travel around the world to show you the general types of bread.
According to the softness of bread
kind
Structural features/attributes
Formula characteristics
soft bread
The tissue is soft, slightly swollen, delicate and elastic.
Adding soft materials such as eggs, cream, milk, sugar and additives, the dough has high water content and the sugar and oil content is above 4%.
Hard bread
Bread with tight internal structure is characterized by long-lasting chewiness and mellow taste.
Choose flour between medium gluten flour and high gluten flour; Less water, less than 4% sugar and oil.
According to the internal and external texture of bread
kind
Structural features/attributes
Formula characteristics
Soft roll
All kinds of stuffing shapes, all kinds of sweet bread and snack buns belong to soft bread. The tissue is soft, slightly swollen, delicate and elastic.
Adding soft ingredients such as eggs, cream, milk, sugar and additives, the dough has high water content and can prolong the storage time of bread.
Hard roll
Bread with tight internal structure is characterized by long-lasting chewiness and mellow taste.
Choose flour between medium gluten flour and high gluten flour; Use less water.
Crispy bread
It has the characteristics of brittle skin, soft inside and rich wheat flavor.
Steam baking is beneficial to the formation of crisp skin with bright surface.
Loose bread
The taste is particularly crisp, layered, instant in the mouth and rich in milk fragrance.
Also known as shortbread, it uses the lubricity and isolation of oil to make dough have clear layers.
Classify according to the way you eat.
kind
trait
Staple bread
Also known as catering bread, it is often eaten with dishes and sauces, such as toast bread.
combo meal
Generally used for formal banquets and exquisite meals.
Dim sum bread
More refers to bread as a snack at rest or breakfast, and more advanced raw materials such as sugar, oil, eggs and milk powder are added to the formula.
Fast food bread
A kind of fast food, such as sandwiches and hamburgers, is produced to adapt to the fast-paced work and life.
According to the classification of cereal materials
Wheat bread: bread with wheat as the main raw material.
Rye bread: Bread made from rye, such as German rye bread.
Mixed bread: wheat or rye as the main raw material, mixed with other grains (such as barley, oats, corn).
Classification by region
kind
trait
Represents bread
China bread
Highlight the flavor of natural raw wheat, low in fat, sugar or sugar, mainly steaming and baking.
Steamed bread, steamed stuffed bun, flower roll, Chinese hamburger
Japanese bread
Very soft, elastic, sweet, nutritious, high in oil and sugar.
Red bean buns, curry buns, melon buns, toast and bread.
French bread
Mainly stick bread, crispy skin and soft heart.
Brioso bread, country cereal bread, etc.
French stick, praise, Bresioux, country bread
Italian bread
There are many kinds of bread, such as olive, rod and hemisphere. Some varieties add a lot of dried fruits, vegetables, fruits, eggs and other accessories, which are rich in nutrition.
Fukasha, Penny Toni, Chabata, panini, bread sticks, garland bread, pizza.
German bread
With rye flour as the main raw material, bread is more acidic and the content of vitamin C is higher than other breads.
Rye bread, Caesar bread, soda bag, Stallone
Russian bread
Wheat flour, rye flour and some oat bread are mainly used. They are round or spindle-shaped, with crisp and hard skin and high acidity.
Black bread, white bread, Russian pie
English bread
Most products are made by one-time fermentation, and the degree of fermentation is small. Typical products are sandwiches with meat, eggs and vegetables.
English toast, English muffin
American bread
Rectangular white bread is characterized by softness and elasticity.
Fast food sandwich bag with meat, eggs and vegetables.