Bread and steamed bread, both derived from wheat, have evolved into two very different foods in Europe and China. This difference is not only a difference in taste, but also a deeper reflection of the difference in wheat varieties, cooking techniques and food culture.
Differences in wheat varieties and quality.
The difference between high-gluten wheat and medium-gluten wheat Wheat is divided into high-gluten wheat, medium-gluten wheat and low-gluten wheat according to the hardness and protein content of the grains.
Due to the influence of geographical environment and climatic conditions, Europe mainly grows high-gluten wheat, while China mainly cultivates medium-gluten wheat. High-gluten wheat has a strong gluten strength, which is suitable for making elastic bread;Medium-gluten wheat has a moderate gluten strength, which is suitable for making fluffy steamed buns.
Geography and the choice of wheat varieties.
The climate and soil conditions in Europe are more suitable for the growth of high-gluten wheat, while the medium-gluten wheat in China performs better in the local climate and soil conditions. This geographical factor largely determines the widespread cultivation of both types of wheat.
Differences in cooking techniques and tools.
Technical characteristics of roasting and steamingRoasting and steaming are two very different cooking techniques. Baking uses dry heat to form a browned crust on the surface of the bread, which increases the aroma and flavor of the food, but causes the moisture loss of the foodSteaming, on the other hand, uses damp heat to maintain the moisture and nutrients of the steamed bread, but lacks the color and aroma of the surface.
The cooking technology in Europe was influenced by the ancient Roman Empire and the ** religion culture, and the oven became a commonly used cooking tool, which promoted the development of bread. In China, the popularity of steamers has made steaming a more common way of cooking, making steamed bread a mainstream wheat product.
Diversity of European CuisineThe food culture of Europeans emphasizes individuality and diversity. They like to eat bread of all flavors and shapes, and pair bread with meat, cheese, jam and other foods to form a rich food combination. This dietary Xi has led to the diversification of bread.
The harmony and unity of food in China is different from the diversity of Europe, and the food culture of China tends to emphasize the harmony and unity of food. As a staple food, steamed buns symbolize purity and perfection and are often paired with a variety of dishes to form a balanced dietary structure.
This dietary habit Xi promote the centrality of steamed buns in Chinese food culture.
The differences behind bread and steamed bread as two different forms of wheat products reflect multiple factors such as wheat varieties, culinary techniques, and cultural traditions. European high-gluten wheat is suitable for baking into bread, while Chinese medium-gluten wheat is suitable for steaming into steamed bread.
These differences are not only a choice of taste, but also the result of cultural and historical precipitation. Understanding the reasons behind these will not only increase our knowledge of food, but also better understand the differences and connections between different cultures.