Charley unknown sweet trap

Many elderly people are fond of soft bread that unique fluffy mouthfeel.

Can this fluffy what secrets it hides behind?

Trap a: fluffy bread improver

Many bakeries have such soft buns of sold.

Start with a small bowl size in General, the price is only $ 1 — 1.5. But if you set the hard knead bread, you will find the dough is actually less bread volume of 1/3 50 years! experience of bread making senior engineer, Tianjin baking candy products Industrial Association Director Michael Qi Miao, pointed out that this is bread improver "credit".

"The traditional bread production methods are not required to use bread improver, generally sweet bread just high gluten flour, eggs, sugar, butter, yeast.

"Michael Qi Miao said the bread improver can make bread more soft, elastic, and effective in delaying the aging hair dry bread, is more important than the traditional practices of large volume, better selling phase.

"The same dough, traditional bread is made into law increases 1.5 — 2 times the use of bread improvers, increases 2-3 times, if improver with much puffing multiples will be greater.

In this way, at least for flour used less, lowering the cost approach, of course, some people like to use. ”

Improver in State-wide use is not harmful.

However recent inspection results found, some merchants in bread improver in Add prohibited bromate, although the whitening, gluten, increase elasticity, but may cause cancer.

How to tell whether or not in bread has joined the excessive amount of conditioner? Ka Qi Miao said, do not covet too soft taste, so it is better not to buy bread.

The volume of bread dough 2 times following is normal, if exceeded, to be vigilant.

Trap II: wholemeal bread with pigment dyed

Whole-wheat bread rich in dietary fiber, b vitamins, protein content more and more rich, have the effect of weight ...

Health trend increasingly prosperous, wholemeal bread and more popular.

Wholemeal bread prices are often higher than ordinary white bread for about double.

Supermarket General brand, the same weight of white bread not to 4 bucks and wholemeal bread is 6 blocks. Charley price difference, a bag of ordinary bread 6 dollars from top to bottom, and whole-wheat needs 10 bucks or so. Liu aunt has diabetes, the doctor told her eat roughage, so even if your number, Liu aunt or each time only buy whole wheat.

"More than selling expensive wholemeal bread, whole-wheat flour than ordinary flour your Ka-chi", Miller said, but "wholemeal bread is not always done with wholemeal but part wholemeal wheat flour added.

Abroad of wholemeal bread is a unified standard, but most of them are used in unified specifications of mixes. But China has not developed standards, wholemeal accounted for 40% of the known wholemeal bread, wholemeal and only 5% is also called wholemeal bread. ”

But if wholemeal is too small, the performance is not the "whole wheat".

Therefore, there is a bakery bread add caramel, black or brown pigment to muddle through.

How to choose genuine wholemeal bread? Ka Qi Miao said, first of all, wholemeal bread are relatively rough.

Purchase when you observe whether the organization is too delicate,, bread has a large number of natural bran. Secondly, wholemeal bread would be natural Brown and Brown not so uniform. If the bread is too deep, is close to the black may be false. Once again, more flexible, whole-wheat bread taste not so fluffy. Finally, thanks to the rough tastes can be fully identified.

Trap III: crispy pineapple bun, Croissant, margarine

Sweet and soft, the skin crispy pineapple package is many people's favorite.

It's all due to large quantities of butter in the bread. In fact, not only is the pineapple bun, Denmark Croissant, this class is crisp and fragrant bread requires large amounts of butter, almost every kind of bread with butter is required. Can Michael Qi Miao, now are basically using the margarine. Not only are those cheap small bakery, many well-known chain stores. "Pure natural butter General imported, need more than a ton of, margarine as long as the 6000 or so. ”

Margarine contain large amount of trans fatty acids, the hazard ratio of lard, butter, etc contain the saturated fatty acids.

Jack red said, a large number of trans fatty acids, increases the person suffering from diabetes, cardiovascular disease risk, but also easier to make people fat.

Natural butter and margarine aromas, former softer.

However, if you add a small amount of dough margarine is fundamental to eat out. Therefore, only from the labels tell if contain trans fatty acids. Marked with "butter, butter, vegetable margarine, vegetable fats and margarine, wheat cream for dessert, plant creamer, creamer were all of the words" not to buy.

Traps 4: fruit bread more flavor, color adjustment of

Orange bread color yellow, sweet citrus aroma make it very popular.

Ms. Li feels natural, both fruit bread and fruit diet, therefore healthier. In the bakery, journalists see the smell of bread, fruit is very popular. Yellow banana smell the smell of strawberries, pink, green Hami melon flavored ... Everything.