Characteristic of European bread is crustaceans and crispy, the flavor and aroma rather tasteless, coarse crumb texture, and sometimes there is an additional seed, bran or rye. Usually consumed with soup, or on-toast then add butter, honey or jam, or even made a sandwich. Asian bread (Taiwanese and Japanese Style) with characteristics such
soft-skinned, sweet flavor, savory aroma with milk and strong butter, crumb texture is smooth, and with the addition of a variety of fillings and toppings.
However, essentially all of the bread and cake is not divided into two styles. For example, sweet bun and also from there in Europe, but also in Asia with its own characteristic. Bakery in Asia add filling and topping many variants on a buns, so has its own characteristics and its own flavor.
Significant differences between the European bread and Asian bread there are at nutritional content. Typical European bread containing low fat, sugar and salt, but contains carbohydrate and high fiber. whereas the Asian bread contain fat, sugar and salt.
European Bread Asian Bread
Fat 28 g 109 g
Cholesterol 0 g 615 mg
Sodium 5531 mg 3972 mg
Carbohydrate 596 g 466 g
History of ancient bread comes from Egypt, but the shaft development of modern bakery in France (Europe). Modern bread then it goes from Europe to Asia (China, Japan and some other countries). Along the way, European original flavor of bread is not directly taken for granted by the Asian community, because there are differences in appetite (eating habits). That's why the typical European bread that goes to Asia to experience the evolution grows in flavor, form, texture and so on, adapted to the tastes of Asia
