Steamed bread, also called steamed bread, steamed bread (Shanxi dialect, Shaanxi Xifu dialect, Fujian dialect, northern Anhui, central and western Shandong) is called steamed bread, which is a later word. Some people think that steamed bread originated from the pronunciation of steamed bread in early Jin language. Guanzhong, Zhongyuan and other places call it steamed bread), which is one of the traditional pasta of Han nationality in China. It is a kind of food fermented and steamed with flour, which is round and bulging. This is stuffed, and later it is called stuffing-free steamed bread, and stuffed steamed bread. Usually people choose steamed bread as their staple food.
nutritional ingredient
Steamed bread contains yeast, which can be divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes.
protein content
Experiments show that the content of protein per 1 kg of dry yeast is equivalent to that of protein in 5 kg of rice, 2 kg of soybean or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of pie and noodles, and nearly 2 times higher in protein.
Medicinal value
Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Selenium, chromium and other minerals in yeast have the functions of anti-aging, anti-tumor, preventing arteriosclerosis and improving human immunity. After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of these nutrients by human body.
Bread, also known as bread, is a kind of food made of five kinds of grains (usually wheat) by grinding and heating. Baked food is made of wheat flour as the main raw material, yeast, eggs, oil and nuts as the auxiliary materials, mixed with water to make dough, and processed by fermentation, shaping, shaping, baking and cooling. The bag with the highest heat is the soft bag, also called "Danish bag". It is characterized by adding 20%~30% butter or shortening, which can form a special layered structure and can be made into croissants, raisins, chocolate cakes and so on.
classify
Color discrimination ability
Bread classification
1. white bread: the flour for making white bread is ground from the core of wheat grains. Because flour is white, so is the color of bread.
2. Black bread: The flour used to make this bread includes endosperm and 10% bran besides the kernel of wheat.
3. Whole wheat bread: The flour used to make this bread includes all the grains of wheat, so this bread is also called whole wheat bread, and its color is darker than the brown bread mentioned above. The main edible area is North America.
4. Rye bread: Flour comes from rye and contains high cellulose. The color of bread is darker than that of whole wheat bread. The main edible areas and countries are: Northern Europe, Germany, Russia, Baltic Sea and Finland.
5. Sour bread: generally bread with high saturated fatty acid or carbohydrate content.
6. Unfermented bread: usually used in religious ceremonies.
Ethnic differences
In addition to the first kind of bread mentioned above, some breads are specialties of some countries and have national or regional characteristics:
1. UK: British bread is famous for its cross bread and banana bread.
2. Denmark: Danish bread is famous for its thick sugar juice on the surface, which is characterized by sweetness and high calories.
3. Germany: Brezel or Pretzel.
4. France: baguette.
Substantive difference
1. staple bread: staple bread, as its name implies, is eaten as a staple food. The formula characteristic of staple bread is that the ratio of oil to sugar is lower than other products. According to the international practice of staple bread, the consumption of sugar generally does not exceed 10%, and the consumption of oil does not exceed 6%. The main reason is that the staple bread is generally eaten with other non-staple foods, and there is no need to add too many accessories. The staple bread mainly includes flat or curved pillow bread, big round bread and French bread.
2. Colored bread: There are many varieties of colored bread, including stuffed bread, surface-sprayed bread, fried bagels and varieties with different shapes. Its formula is better than the staple bread, and the proportion of auxiliary materials belongs to the middle level. Based on the amount of flour, the amount of sugar is 12% ~ 15%, the amount of oil is 7% ~ 10%, and there are other auxiliary materials such as eggs and milk. Compared with the staple bread, it has softer structure, larger volume and excellent flavor. In addition to the taste of bread itself, there are other raw materials.
3. Conditioning bread: it belongs to secondary processing bread, and the baked bread is reprocessed. The main varieties are: sandwiches, hamburgers and hot dogs. In fact, this is a product derived from the staple bread.
4. lurpak Bread: This is a newly developed product. Because the formula uses more oil and the dough is wrapped with a lot of solid fat, it belongs to a higher grade product in bread. This product not only keeps the characteristics of bread, but also approaches pastry foods such as pies and puffs. After the product came out, it was welcomed by consumers and gained great growth because of its softness, refreshing taste, peculiar flavor and rich aroma.