Three characteristics of bread

Bread has the following three characteristics in eating.

1. has certain nutritional value.

Bread is a nutritious, soft and delicious food, which is easy to digest and carry.

Bread is made of wheat flour as the main raw material, sugar, eggs, maltose, dairy products and oil as the auxiliary materials, which are fermented by liquid yeast for the second time, then shaped, baked and baked. The main ingredients and auxiliary materials used in general bread have high nutritional value. In addition, bread contains a lot of yeast, which contains a lot of digestible protein and rich B vitamins. When bread is baked, yeast will become a nutrient in bread. Each gram of yeast contains vitamin B 180 ~ 150 micrograms and vitamin B250 ~ 65 micrograms.

2. Easy to digest and absorb

The digestibility of bread is very high, among which the digestibility of sugar is 97%, that of fat is 93%, and that of protein is 85%. The main reasons for the high digestion and absorption rate of bread are as follows: first, the structure of bread is loose, and there are a large number of beehives inside, which expands the contact surface between various enzymes in digestive organs and bread, thus promoting the digestion and absorption process; Second, after bread is fermented twice, starch and other substances are decomposed into substances with simpler structure and easier digestion under the action of enzymes; Third, the bread is full of color, fragrance and taste, which can arouse people's appetite, make a lot of saliva secreted in the mouth, and improve the digestion and absorption rate of bread.

3. Convenient to eat and store.

Bread is a kind of baked food, its water content is only 35% ~ 42%, and after high temperature baking, sterilization is relatively thorough, so it is easy to preserve and store, and it can be eaten cold or hot.