How many calories does butter have?
The calorie of butter is 888 kcal/100g. Nutrients (per 100g) Nutrients (per 100g) Calories (calories) 888.00 Carbohydrate (g) 0.00 Fat (g) 98.00 protein (g) 1.40 Cellulose (g)-Vitamin A (microgram
Is butter suitable for losing weight?
People who want to lose weight should try not to eat butter, because the fat content of butter is too high. If you eat too much butter, you may gain weight. Moreover, long-term excessive consumption of butter may also lead to an increase in blood lipids, which may easily lead to atherosclerosis and increase the risk of cardiovascular and cerebrovascular diseases. So people who want to lose weight try not to eat butter. People who want to lose weight try not to eat foods with high fat content, fried foods and desserts with high sugar content. People who want to lose weight should pay attention to proper diet control, eat more coarse grains rich in dietary fiber, eat more green vegetables and fresh fruits, reduce the total calorie intake, and take part in some physical exercises appropriately to achieve the purpose of weight control.
What's the ingredient of butter?
Butter is extracted from milk. It is not only rich in amino acids and protein, but also rich in minerals such as vitamins and vitamin A, which can supplement a lot of nutrition for the development of the body and bones. Butter can be used to fry fish, steak, toast and spread bread. It is nutritious, mellow and delicious, and has always been loved by people.
The role of butter in baking
taste
1, butter can produce Maillard reaction when heated, which makes the baked product taste more mellow.
2. Compared with shortening, butter has a better instant taste and is very suitable for direct coating on bread and toast.
3. Butter has a good emulsifying effect, which can lock the moisture in the dough, change the wet viscosity of the dough, enhance the ductility of the dough, and make the baked product more fluffy, soft and dense.
4. Butter has strong plasticity and dough ductility at the temperature of 13- 18℃. Baked products can be layered clearly by folding, rolling and molding, forming a unique honeycomb structure and crispy taste of crispy bread.
2 Other influences
1, butter can extend the shelf life. Butter can prevent the evaporation of water and emulsify the free water in bread, thus locking the water and delaying the process of starch aging and bread hardening.
2. Butter can soften baked products and promote the formation of biscuits and the maintenance of patterns.
3. Butter can weaken the structure of flour and make the cake swell more perfectly.