文|中国.首席焙烤食品工程博士 杜德春
焙烤、面点、点心、烘焙食品工程是研究此领域的～
食材营养结构，添加剂改良剂等食品工业革命；暨食材配方匹配、工艺流程审美。
通过焙烤食品企业系统研发、生产植入品质 品牌 品味，让消费者嗜好喜悦的色香味美的天籁美食的工程。
对于加工者而言、品质是否有核心灵魂、是其是否可以驰骋蓝海战略的魂；
对于消费者而言、产品是否安全 绿色 美味；是关系到是否可以通过嗜好食客之饕、入侵市场资源的心智资源（重复消费且植入品牌年头）。
加工焙烤食品的馒头或面包，是一门艺术沙龙；而不是随随便便。
麦香、品味、颜值、美拉德反应、嗜好度……是一场修行的焙烤系统美味加工之旅。
Baking food engineering science:
Du Dechun, chief doctor of bakery food engineering, China
Baking, pastry, dim sum and baked food engineering are the main research fields in this field
Food industry revolution, such as nutrition structure of food materials, additives, improvers, etc.
Through the baking food enterprise system research and development, production, implanting quality brand taste, let consumers like the joy of color, fragrance and beautiful sounds of nature food project.
For processors, whether quality has a core soul is the soul of whether they can gallop the blue ocean strategy;
For consumers, whether the product is safe, green and delicious or not is a mental resource (repeated consumption and brand placement) that is related to whether it can invade the market resources through the indulgence of customers.
Steamed bread or bread, which is used to process baked food, is an art salon, not a casual one.
Wheat fragrance, taste, beauty, Maillard reaction, hobby It"s a journey of baking system and delicious processing.
