In order to encourage people to eat more whole wheat bread which is richer in fiber than ordinary cakes, Dongshi Foundation held the "PK Competition of Whole Wheat Bread Talent" for the first time, and the results were released this afternoon. The referee said that the contestants racked their brains to overcome the shortcomings that whole wheat bread tastes too hard and difficult to make, made good use of seasonal fruits such as mangoes and bananas, reduced the content of oil, sugar and salt, and baked healthy and delicious whole wheat bread, which greatly subverted people's stereotype of whole wheat bread. (Audiovisual/Photojournalist Huang Zhiwen)

Yang Zhiwei, a baker in Xiangyang Square, blended mango and banana into the whole grain bread making process, which made the bread taste richer. (Photo/Huang Zhiwen) To make delicious whole wheat bread, the proportion is 565,438+0%, which is a great challenge for bakers. Shi, deputy director of China Institute of Grain Industry and Technology, who is the referee of the "PK Competition of Whole Grain Bread Masters", said that because China people prefer bread with soft taste and stuffing, bread with high whole grain ratio has poor gluten, dough is not easy to swell, and the taste is dry and hard; The bran in whole wheat flour or wheat flour has an unpleasant smell, which is unacceptable to ordinary people; Moreover, adding red beans, sesame seeds, souffles and other fillings will not only reduce the proportion of whole grains, but also increase the content of oil and sugar.

In order to improve the taste of bread and increase the proportion of whole grains, participants made every effort to develop and eliminate the unpleasant smell of bran, and skillfully used fruits instead of beans, walnuts, sesame and other ingredients as fillings to create delicious whole grain bread.

Yang Zhiwei, a baker in Xiangyang Square who won the gold medal, won the soft European set meal in California raisin-California cheese baking competition at the end of February this year. This time, he challenged again and successfully integrated mango with rich flavor and banana with warm taste into whole wheat bread to complete whole wheat mango bread.

Yang Zhiwei said that in the process of making whole wheat bread, if the usage of whole wheat bread is increased, the moisture content of dough will decrease, which will make the bread hard to eat. It was not until many attempts that the proper ratio of grape fungus to water was found. Soaking whole wheat flour overnight can not only increase the moisture content of dough and improve the taste, but also increase the flavor and aroma of bread.

In addition, in order to make the taste of mango and banana in harmony with bread, Yang Zhiwei spent about a month repeatedly studying, soaking dried mango in specially mixed sugar water to dilute the original sweetness and strong fragrance, and replacing fresh bananas with dried bananas to improve the taste. The final "whole wheat burnt mango bread" will have the taste of mango first, and then the aftertaste of banana will float out. Coupled with the original flavor of whole wheat bread, the taste level is quite rich.

Zhang Shibin, a baker of Weizhen West Point Cake who won the silver prize of "Whole Wheat Flavor Mango Bread in Taiwan Province Province", believes that the most difficult problem in the bread making process is "stirring", because excessive stirring is easy to destroy gluten, and it was not until many attempts that the secret was finally discovered, that is, the initial stirring speed should be "slow".