1, poisonous bread type
1. Soft bread: adding improver.
Bread improver can make bread softer and more elastic, and effectively delay the aging and drying time of bread. More importantly, it is bigger and sells better than the traditional method. "The dough of the same size will increase by 1.5-2 times after being made into bread by traditional methods, while the bread with improver will increase by 2-3 times. If more modifiers are added, the expansion multiple will be greater. In this way, at least flour is used less, and of course some people like to use it to reduce costs.
Recently, it has been found that some merchants add banned potassium bromate to bread improver, which can whiten, strengthen tendons and increase elasticity, but it may cause cancer. How to tell if there are too many improvers in bread? Don't covet soft taste. It is best not to buy such bread. It is normal that the volume of bread is less than twice that of dough. If you exceed it, you should be vigilant.
2. Whole wheat bread: dyed with pigment
Whole wheat bread is rich in dietary fiber, B vitamins and protein, which has the effect of slimming. The health trend is getting stronger and stronger, and whole wheat bread is more popular. The price of whole wheat bread is often about twice as expensive as ordinary white bread. But "whole wheat bread is not all made of whole wheat flour, but whole wheat flour and some wheat flour." Whole wheat bread has a unified standard abroad, but there is no standard at home, so only 5% of whole wheat flour is also called whole wheat bread. However, if there is too little whole wheat flour, it will not show the appearance of "whole wheat". Therefore, some bakeries muddle through by adding black or brown pigments to their bread.
How can I choose real whole wheat bread? First of all, whole wheat bread is rough. On the other hand, the texture is too delicate, or there is a lot of natural bran in the bread. Secondly, whole wheat bread should be naturally brown, and brown is not so uniform. If the bread is too black, close to black, it may be fake. Thirdly, whole wheat bread is more elastic and less fluffy. Finally, it can be completely distinguished by the roughness of the taste.
3. crispy pineapple buns and croissants: use margarine.
In fact, not only crispy bread such as pineapple buns and Danish croissants need a lot of butter, but almost every kind of bread needs butter. Margarine is basically used now. Not only those cheap small bakeries, but also many well-known chain stores. "Pure natural butter is generally imported and needs more than 65,438+100000 tons, while margarine only needs about 6,000 tons." Margarine contains a lot of trans fatty acids. Trans fatty acids will increase the risk of diabetes and cardiovascular and cerebrovascular diseases, making people more likely to gain weight.
Natural butter smells different from margarine, the former is softer. However, if you add a little margarine to the dough, you can't eat it at all. Therefore, whether it contains trans fatty acids can only be identified from the label. Don't buy anything marked "ghee, shortening, vegetable shortening, vegetable fat, margarine, margarine, non-dairy creamer, creamer".
4. Fruit bread: use more flavors and pigments.
Huang Xiangjiao flavor, powdered strawberry flavor and green cantaloupe flavor are all available. "The real fruit bread made of fruit juice is almost zero". The "fruity taste" of many fruit breads is made of essence, sugar and sour agent, and then decorated with pigment, which looks like "fruity taste".
Will bread with pulp be better? "According to national standards, the pulp content of pulp bread should account for 50%-60%, but it has not been reached in many places." If the fruit is added less, the natural fragrance and taste will not be enough, so the essence and pigment will also be added to the pulp bread to achieve the ideal effect.
In fact, people can tell by common sense. "After high-temperature baking, where can the color of juice be so bright and beautiful?" So, don't buy bread that is too bright and rich in color. Natural fruit has a fresh and natural fragrance and a light taste. If the fragrance is particularly strong, be sure to add essence.
5. Ham bread: filled with inferior ham.
In the bakery, salty bread, represented by various ham buns and fluffy buns, holds up half of the country. The price of different hams varies greatly. In order to reduce costs, many small shops will choose cheap ham as bread. Good shops use pure meat ham, and cheap ham is starch with meat mixed with essence and pigment.
6. Sweet bread: add saccharin.
Besides flour and butter, sugar is the most commonly used raw material for making bread. Of course, "smart" stores will also come up with ways. Experts say that in order to reduce costs, many bakeries use sweeteners to partially replace white sugar. Generally speaking, sweet bread needs 20% sugar, but many people only use 10% sugar, and the rest is replaced by a small amount of sweetener. Experts told reporters, "White sugar is the nourishment of yeast, and it can also increase the color of bread. Less sugar is added, yeast fermentation is not enough, and color is not enough. Only bread improvers and pigments can be added to make up for it. "
At present, saccharin and its cheaper sweeteners are the most commonly used sweeteners. Their sweetness is several times higher than that of white sugar, but the price is much cheaper. There are many studies that excessive saccharin can cause cancer, but there is no conclusion. However, it is undeniable that long-term consumption of this synthetic chemical is not good for human health. Sweetener tastes different from sugar. Experts say that the sweetness of sweeteners stays in the mouth for a longer time, and the aftertaste is bitter.
7. Cream cake: profiteering
What is the most profitable thing in the bakery? Yes, this is an expensive cream cake. However, the materials for making cream cakes are very cheap. Experts say that the most expensive raw material in a birthday cake is cream, but actually it only needs 16 yuan 1 kg. And this 1 kg can make five or six such birthday cakes.
Didn't you say "10 kg of milk can produce 1 kg of cream"? Why is the cost of cream cake so low? It turns out that most bakeries now use cream made of natural milk instead of "vegetable fat cream" made of hydrogenated vegetable oil. Experts say that this "vegetable fat cream" is the most deceptive. Many bakeries that use this cream even claim that they are "pure plants and contain no cholesterol". In fact, trans fatty acids in this margarine are more harmful to human body than cholesterol!
2. Eat bread healthily
1. Good bread is afraid of "freezing"
Most people will buy fresh bread and put it in the refrigerator. Bread is easy to dry, harden and slag after cold storage, and its nutrition and taste are not as good as those stored at room temperature. The research shows that 2 1℃-35℃ is the most suitable storage temperature for bread. Experts say that it is best to eat the bread you bought within 2 days, and just seal the bag at room temperature. If you want to store it for more than a week, you should wrap it and put it in the freezer. Take it out and put it in the microwave oven and freeze it to room temperature. It tastes fresh.
2. Toast, pay attention
Some people are used to baking bread fragrant and crisp. Experts remind that when baking steamed bread slices and bread slices, we must control the temperature and time, just for a minute or two, and it will turn yellow slightly. Never bake until the color turns brown and black, or it will be bad for your health.
Fresh bread is not suitable for immediate consumption.
The freshly baked bread looks fresh, but experts say that anything fermented can't be eaten immediately. The freshly baked bread is still fermenting, and eating it immediately can easily cause various symptoms of gastrointestinal discomfort, so you can safely eat it after two hours. Some people like to eat big and soft bread, which tastes good. In fact, there is a degree of bread fermentation, and too large a volume does not necessarily mean more nutrition.
4. Eat bread without peeling it.
When bread is baked, a substance accumulates on the skin, which can not only make the skin black and sweet, but also activate enzymes that inhibit free radical activity, resist cancer and delay aging. To this end, it is best to eat bread with skin.
3, the choice of bread
1. Bolshoy Leba, Russia
For daily bread, Russian Italian is the first choice. It is very low in fat and rich in dietary fiber, which is very suitable for people who usually eat too well.
2. Whole wheat bread and white bread
Secondly, whole wheat toast and white toast are also good, and the taste is soft, which can be accepted by the elderly and children. Whole wheat toast tastes better than white toast. There are also some toast bread, with red dates, sesame seeds, corn and other ingredients, which are more expensive to eat, but the nutrition is similar to that of ordinary toast.
3. white bread with stuffing
Thirdly, you can choose all kinds of white bread with stuffing, such as sauce meal package and cream meal package. The texture of this bread is similar to that of white toast, but if the sugar content in the stuffing and trans fat content in the cream are high, children, the elderly and patients with obesity, diabetes and hypertension are not suitable to eat more. There is also a kind of bread called pineapple bag with a delicious "pineapple skin" on it. It is made of butter, sugar and flour, and has a high calorie.
4. How to make your own bread
1. Mix the weighed flour, milk powder, sugar and yeast evenly.
2. Dig a hole in the middle, pour in the beaten eggs and water, and slowly stir into balls.
3. Knead the dough until the gluten is initially formed, and add butter to continue kneading.
4. Knead the dough until the gluten is fully formed, and add salt to continue kneading until the dough is smooth.
5. Knead the kneaded dough into a seamless circle, coat the bottom of the dough with oil, cover it with plastic wrap, and let it stand at room temperature for fifteen minutes.
6. Take out the dough that has stood still, press it into a ball and exhaust it, and divide it into even balls for shaping. Grease the bottom of the dough and put it on a baking tray covered with tin foil. Put the baking tray into a fermentation box at 35~40℃ for fermentation for one hour. Ferment until the volume of dough becomes 2 to 2.5 times.
7. Put the fermented dough into an oven at 180℃ and bake for 20 minutes. Take out the baked bread, put it in a cool place and cool it to room temperature.