What are dark buns and dark bread made of?

Whole wheat bread refers to bread made from whole wheat flour without removing the outer bran and wheat germ, distinguishing it from general bread made from semolina (i.e., flour milled from wheat grains after removing the bran and nutrient-rich colored under-skin parts). It is characterized by a slightly brownish color, many small grains of bran visible to the naked eye, and a rougher texture, but with an aroma. Because it has a higher nutritional value than white bread, rich in crude fiber, vitamin E and minerals such as zinc and potassium, it is very popular abroad, rich in B vitamins, and microorganisms are particularly fond of it, so it is more prone to mildew and spoilage than ordinary bread. Some bakery stores to reduce costs, usually make fake whole wheat bread, one is "plus color", add caramel or syrup in white flour, using baking high temperature "carbonization" phenomenon, so that the bread has a very natural light brown, looks very much like the "Whole wheat bread". Specific identification method is, this bread is more tightly cut, taste a mouthful will reveal the cracks. The other is to add germ and bran in white flour, processed bread appearance, taste like whole wheat bread, but eat it although there is a roughness, but the feeling of bran in the mouth, not as full as wheat grain.

Overview

Sliced bread. The so-called bread is a food product made from rye, wheat and other grain crops as the basic ingredient, which is first ground into flour, then mixed with water, salt and yeast and made into a dough billet, and then heated by baking, roasting, steaming or frying.

Usually, when we think of bread, most of us think of European and American breads or Japanese stuffed breads, sweet breads and so on. In fact, according to the above definition, bread is a much wider range of food, and there are many other special kinds of bread in the world.

In addition to rye flour and wheat flour, there are also buckwheat flour, brown rice flour, corn flour, and so on. Some breads are fermented by yeast and become fluffier and softer during the baking process; there are also many breads that, on the contrary, do not need to be fermented. They are all called breads, even though the ingredients and the process of making them are different.

Bread is also known as artificial fruit, and there are many varieties, each with its own flavor.

Bread is a high-calorie carbohydrate food, which makes it easy to become obese if you eat a lot of it.

When the temperature is high, it is fluffy and tasty, but when it is low, it will become hard, and the flavor and texture will be much worse.

Nutrition

Bread can be divided into "staple bread" and "snack bread" two categories; according to the texture can be divided into "soft bread", "Crunchy bread", "loose bread" and "hard bread" four categories; according to the raw materials can be divided into white bread, whole wheat bread and mixed grain bread three categories.

From the calorie point of view, to the surface of the dry crisp bread calorie lowest, because this kind of bread is not sweet, containing sugar, salt and fat are very little, after baking the surface of the crisp hard, eat while hot very delicious. French staple bread and Russian "big Lebas" belong to this category, the nutritional value and buns are generally similar. Hard and soft breads are made with eggs, sugar, milk, fat and other ingredients, but with different amounts of water. Children's favorite "toast bread", "butter bread" and most of the colorful snack bread are soft bread. Soft sweet breads contain about 15 percent sugar and 10 percent fat, and toast is a bit more. However, because of the addition of eggs and powdered milk, the nutritional value is also increased, making it suitable for babies.

Try to avoid Danish bread:

The most calorie-rich of all breads is muffin bread, also known as "Danish bread". It is characterized by the addition of 20% to 30% of butter or shortening, which can form a special layer structure, often made into croissants, raisin bread, chocolate shortbread and so on. It is crispy and soft, very delicious, but because the saturated fat and calories are too much, and may contain very bad for cardiovascular health "trans fatty acids.

Tips: Try to eat as little of this bread as possible, preferably no more than one a week.

Learn to identify whole wheat bread:

General bread is made of white flour, soft and delicate texture, easy to digest and absorb, dietary fiber content is very low. Nutritional knowledge of people know, whole wheat bread is more conducive to good health, because it is rich in fiber, can help the human body to clean up the intestinal waste, but also can delay digestion and absorption, and is conducive to the prevention of obesity. 2 years old and above, children can start to try to eat whole wheat bread, in order to cultivate a love of eating "rough" good habits. Whole wheat bread refers to the bread made from whole wheat flour without removing the outer bran and wheat germ. It is characterized by a slightly brown color, many small grains of wheat bran visible to the naked eye, and a coarse texture, but it has an aroma. Because it has a higher nutritional value than white bread, rich in B vitamins, microorganisms especially like it, so it is more prone to mold and stale than ordinary bread.

Tips: the color brown, may not indicate that the product is whole wheat bread. Some companies in order to allow consumers to buy, will use white flour to make bread, and then add a small amount of caramel coloring dyed brown, looks a little "dark", but the essence is still white bread. Whole wheat bread is a bit coarse in texture. In addition to whole wheat bread, a variety of grains with a variety of ingredients, such as oatmeal bread, rye bread, soybean flour bread, etc., can provide a lot of dietary fiber.

Steamed bread is a kind of flour with water, sugar and other mixing, fermentation through the steamer and steamed food, the finished product shape is hemispherical or long. In the south of the Yangtze River, the buns made with meat, vegetables, bean paste and other fillings are generally called steamed buns, while ordinary steamed buns are called white steamed buns.

Raw materials: flour, fermented noodles (old noodles), sugar, water, alkali, green and red silk