French Bread and Baguettes

FIGURE 10.3 General flowchart of processes to produce yeast-raised fermented breads. (Photograph of Chinese steamed bread courtesy of Dr. F.C. Wang, Henan University of Technology, China.) 

Typical Formulas for the Elaboration of Chinese Steamed, French, Bagels, Pita, or Arabic and Pretzel Breads  

Ingredient, % Northern Style Southern Style Hard Crusted Soft Crusted Soft Crusted Commercial Bagels Pita or Arabic Soft Pretzel 

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