How Hokkaido Bread is Different from Regular Bread

Ingredients

Methods

Nutritional value

Cuisine

Medium seed: 350g of Golden Image Bread Flour, 5g of ready-to-do dry yeast, 145g of milk, 75g of egg white.　Main Dough: 150g of Golden Image Bread Flour, 90g of granulated sugar, 6g of salt, 110g of light cream, 40g of butter.

Edit this section of the practice

⒈ dissolve the yeast in the middle seed in warm milk, and then with the other ingredients in the middle seed together and knead well, put in a warm place for the basic fermentation until about 4 times. This time the dough will be slightly sour.　?€€?€€?€€?€€Take out the center seed, cut it into small pieces, and knead it with the main dough ingredients until it expands.　3) Add butter and knead the dough until it is fully formed, then let it rest in a warm place for 30 minutes.　After sung, take out the dough, divide into 190g pieces, roll out and relax for 15 minutes.　Roll out the dough into an oval shape, then fold the top and bottom one-third of the dough inward, press the bottom edge thinly, and roll up from the top to the bottom. See here for details on shaping.　Select your choice and place the dough into a toast mold and send it to the fermentation box for final fermentation.　Borrow until about eight full, brush the tops with egg wash and place in a preheated oven at 180°C, bottom shelf, top and bottom heat, for about 30 minutes.　Remove from the oven, unmold immediately and allow to cool on a baking sheet.

Nutritional value

Flour: Flour is rich in proteins, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and is known to nourish the heart and kidneys, strengthen the spleen and intestines, and remove heat and thirst.　Milk: milk is rich in calcium, vitamin D, including all the amino acids needed for human growth and development, digestibility can be as high as 98%, is incomparable to other foods.　Sugar: Appropriate consumption of sugar helps to improve the body's absorption of calcium, but too much will hinder the absorption of calcium;

Edit this paragraph belongs to the cuisine

Japanese cuisine Ordinary Bread Origins: "Egyptian slaves fell asleep and invented"-bread Legend has it that around 2600 B.C., there was an Egyptian slave who made loaves of bread for his master by mixing water with flour.

Bread Photo Gallery (11 photos) One night, before the loaves were baked he fell asleep and the oven went out.　During the night, the raw bread began to ferment and puff up. By the time the slave woke up, the loaf was twice as big as it had been last night. He hurriedly shoved the loaf back into the oven, thinking that no one would know that he had fallen asleep with a big grin on his face before his work was done.　The bread was baked and both slave and master realized that it was much better than the flat pancakes they used to eat, it was fluffy and soft. Perhaps the flour, water, or sweetener (perhaps honey) in the raw bread was exposed to wild yeast or bacteria in the air, and when they had been warmed for a time, the yeast grew and spread throughout the bread.　The Egyptians continued to experiment with yeast and became the world's first professional bakers.

Definition

The so-called bread is a food product made from rye, wheat, and other grain crops as the basic ingredients, which are first ground into flour, then mixed and made into dough blanks by adding water, salt, yeast, etc., and then heated by baking, roasting, steaming, or frying.　Usually, when we think of bread, we think of European or American bread, or Japanese stuffed bread, sweet bread, etc. In fact, there are many other special kinds of bread in the world. In fact, 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, which are widely used in the world to make bread. Some breads are fermented with Angie's yeast, which makes them fluffier and softer during baking; there are also many breads that, on the contrary, do not need to be fermented. Despite the differences in ingredients and production process, they are all called bread.　Bread is also known as artificial fruit, and there are many varieties with different flavors.　Bread is a high-calorie carbohydrate food, and it is easy to become obese if you eat a lot of it.　When the temperature is high, it is more fluffy and delicious, but at low temperatures, it will become hard, and the flavor and texture will be much worse.

Regions where bread is a staple food

Although bread is now commonly consumed by people around the world, the historical development and dietary habits show that the countries where bread is the main source of carbohydrates are still concentrated in Europe, North America, South America, Australia, the Middle East, as well as some countries in Asia and Africa that once experienced European colonialism.

One of the classifications

The color of the flour used to make the bread is differentiated by: 1) White bread: the flour used to make white bread is ground from the core of wheat grains, and since the flour is white, the bread is white in color as well.　2) Brown bread: the flour used to make this type of bread includes the endosperm and 10% of the bran in addition to the core of the wheat grain. Rye Bread

3) Whole Wheat Bread: The flour used to make this type of bread includes all the wheat particles, so this type of bread is also called whole grain bread, and the color of the bread is darker than the brown bread mentioned above. The main eating area is North America.　(4) rye bread: flour from rye, containing high fiber, the bread color is darker than whole wheat bread. The main food areas and countries are: northern Europe, Germany, Russia, the Baltic coast, Finland.　5) Sourdough bread.　6) Unleavened bread: generally used in religious ceremonies.

Classification of the second

In addition to the aforementioned classification of bread, there are some bread is a specialty of certain countries, with national or regional characteristics: 1) Britain: Britain's bread to the Easter cross bread (hot cross buns) and banana bread (banana bread) is famous.　2) Denmark: Danish pastry is known for its thick, sugary surface. It is characterized by its sweetness and high calorie content.　3) Germany: Pretzel or Pretzel 4) France: Baguette

Category 3

1. Staple Breads: Staple breads, as the name suggests, are consumed as a staple food. The recipe for staple bread is characterized by a lower proportion of oil and sugar than other products. According to international practice for staple breads, the amount of sugar is generally no more than 10% and the amount of fat is less than 6%, calculated on the basis of the amount of flour. The main rationale for this is that staple breads are usually eaten with other side products, so it is not necessary to add too many supplementary ingredients on their own. Staple breads mainly include flat or curved top pillow bread, large round bread, French bread.　2. Fancy Bread: There are many varieties of fancy breads, including stuffed breads, surface sprayed breads, fried bagels, and varieties that vary in shape, and several other major categories. Its formula is better than that of staple bread, and the ratio of its auxiliary ingredients is medium level. Based on the amount of flour, the amount of sugar is 12% to 15%, the amount of fat is 7% to 10%, and there are other accessories such as eggs and milk. Compared with the staple bread, its structure is more fluffy, large volume, excellent flavor, in addition to the taste of the bread itself, but also the flavor of other ingredients.　3. Conditioning bread: belongs to the secondary processing of bread, baked bread and then processed into the main varieties are: sandwiches, hamburgers, hot dogs and other three. In fact, this is a product derived from the staple bread.　4. Danish shortening bread: this is a new product developed in recent years, due to the use of more fat in the formula, but also in the dough into a large number of solid fat, so belongs to the bread in the higher grade products. The product not only maintains the characteristics of bread, but also close to the pie (Pie) and lasagna (Puff) and other pastry foods. After the introduction of the product, due to the soft and crisp, peculiar flavor, but also on the aroma of the rich, popular with consumers, in recent years to obtain more substantial growth.

Edit paragraph nutrition

Bread

Bread can also be divided into "staple bread" and "snack bread" two categories; according to the texture can be divided into "soft bread ", "crusty 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.　Nutritional value of bread 1. Calorie: food produced by the heat is calculated in calories, calories used in nutrition is kcal, the heat is to make a kilogram of water one degree Celsius when the heat required. 1 gram of protein in the body after absorption and oxidation of 4 kcal, 1 gram of sugar in the body after absorption and oxidation of 4.1 kcal heat, 1 gram of fat in the body after absorption and oxidation of 9.3 kcal. Calories. From the above figures, the calories of food can be calculated from its composition, for example, each two bread contains 11.1 grams of carbohydrates, 0.6 grams of fat, and 3.1 grams of protein, then 1 pound of bread produces the following calories: Carbohydrates 16 × 11.2 × = 716.8 kcal Fat 16 × 0.6 × 9 = 86.4 kcal Protein 16 × 3.1 × 4 = 198.4 kcal Total 100 × 11.2 × = 716.8 kcal 198.4 kcal Total 1001.6 kcal Each person has a minimum number of calories needed to sustain life, usually 1700 kcal per day for a man. Women need 1400 kcal per day. In addition, due to different occupations, the energy consumed by each person is also different, so they need another calorie, and this additional calorie is about 1,000 to 3,000 kcal, as for the calorie required by children, it depends on their age, and also depends on the size of the body and the number of activities to determine the following is the average number of calories required per day: Children 6 years old before 1650 kcal 6~10 years old 2300 kcal 10~14 years old 2700 kcal Female 2300~2750 kcal Male 2750~5000 kcal Miner?Blacksmith?Blacksmith?Blacksmith?Blacksmith?Blacksmith Miners, blacksmiths, sawyers, etc. are more physically demanding. Sawmill workers and other heavy physical consumption of people, its calorie needs are higher than the average person, each person may need more than 5000 kcal per day.　2. Dietary value of bread Bread is the most complete nutrient content of human food, the reason is that usually the lack of bread nutrients is fat, but eat bread, often with butter or margarine. Because its main ingredients are carbohydrates, so people like to eat with high fat or protein containing foods, whole wheat bread and white bread nutritional value is not the same, which are as follows: white bread and whole wheat bread ingredients compared to water, protein, fat, starch, cellulose, minerals, white bread, 40.0 6.5 1.0 51.2 0.3 1.0 Whole wheat bread 45.0 6.3 1.2 44.8 1.5 1.2 From the above table, it can be seen that the protein content of white bread is higher than that of whole-wheat bread, while the fat content is lower.　3. Special kinds of bread: Danish bread - contains several times the fat than white bread, about 30% of the fat and wrapped into the filling, enough to compensate for the calories consumed in the cold areas of work, when we know that the oxidation of fat must be with the sugar with, so we need to consume the right amount of fat and sugar every day at the same time in order to meet the principle of nutrition.　Sweet bread - beautiful appearance and sweet flavor, is the characteristics of this type of bread, usually in the production of eggs and filling, and therefore also provides most of the vitamins and minerals.　Wheat rind bread - wheat rind contains most of the vitamin B. When this type of bread is made, about 15% of the rind is added, and we know that vitamin B prevents beriberi and nourishes nerve cells.　Cheese bread - every 100 grams of cheese contains about 23.9 grams of protein. Fat 32.3 grams. Sugar 1.7 grams. Calcium 873 mg and other minerals, vitamins and so on. And usually cheese bread contains about 10% of cheese.　Raisin bread - more nutritious than other fruits, grapes, increased nutrition in the bread, such bread generally contain more than 50% of the raisins.　4. Digestibility of Bread: The protein of flour that has been cooked or baked is more easily digested, and because the gluten it produces comes into easy contact with the digestive juices, bread is more easily digested than any other food. The protein of wheat is the best of all cereals, but it is still a second class protein, and since it cannot be fully utilized in the body, it is advisable to add animal protein to our meals. However, the nutritional value of bread is increased even more when powdered milk is added to the production process.　The digestibility of fat is affected by its melting point. The melting point of fat in wheat is 50°F, and it is usually in liquid form, so it is easily digested. Since most of the fat in wheat is concentrated in the germ, germ bread is more easily digested than ordinary bread.　The digestion of bread starts from the mouth, the saliva digestion is to make the starch change into dextrin and maltose, the amount of change depends on the degree of bread chewing completely, the location of the fresh bread because of the water content is more, in the mouth and saliva contact is less, so the degree of digestion in the mouth is also less, but baked toast bread or cookies in the mouth to digest the degree of more complete. When chewed, dry food promotes the secretion of saliva so that the saliva is completely mixed, the bread in the digestion of the nutrients lost.　Bread crusts are easier to digest for this reason. Bread remains in the stomach for about 3.5 hours until its protein properties change. Fresh bread forms coarser lumps in the stomach, which are less likely to be saturated with digestive juices. It is in the small intestine that the digestion of the starch and proteins in the bread is complete, and it is here that absorption takes place.　Comparison of Digestibility of Various Foods and Bread Types of Food Proteins Fats Carbohydrates Energy able to be utilized (%) Milk Products Milk Cream Cheese 97 95 98 93 Cereals (including bread) Vegetables Eggs Fruits Meat and Fish Dried Beans Comparison of Meat Losses of protein (about one-fifth) in digestion are more pronounced in the case of cereals. However, the absorption rate of mineral salts is certain, so although the mineral content of whole-wheat bread is higher, it cannot be fully absorbed. The absorption rate of proteins varies depending on the amount of carbohydrates contained in the food. With this diet (if whole wheat bread), the absorption rate of protein is as high as 95%.　Whole wheat bread does not absorb as many nutrients as white bread when digested because of its high fiber content. The bran-like fiber prevents the digestive juices from binding the nutrients tightly together.　Wheat bran is important for the stimulation of the small intestine, especially in some people. The nutrient absorption of whole wheat flour is incomplete because of incomplete grinding. If the wheat husk is also ground as fine as flour, its absorption rate will be increased and its mineral salts will be more easily absorbed. Therefore, nowadays we all love to use finely ground flour.　Another important nutrient in bread is vitamins and mineral salts. Their content varies from one part of the wheat to another. The endosperm of wheat contains the least amount of protein, but the closer it is to the wheat husk, the higher the protein content, so that high-gluten flour contains a higher proportion of protein. The protein content of wheat is also high in iron, vitamins and nicotinic acid. The germ contains a lot of protein, iron and vitamins. The germ contains a lot of protein, iron and vitamins, and the cotyledons contain more vitamin B than the bran. The principle was discovered during World War II that the cotyledons of wheat could be separated and added to the various flours that existed in different countries. This was one of the major achievements of the Cereal Research Association during World War II. The cotyledons make up only 1.5% of the weight of wheat, but they contain about 59% of the vitamin B. The cotyledons are used in the production of flour.　Phytic acid has a big influence in the process of flour making. This is because the acid contained in the bran forms insoluble calcium salts in the body during digestion. The calcium that binds to phytic acid in the body comes from foods such as milk and eggs. Therefore, the combination of insoluble calcium salts can lead to calcium deficiency and the formation of achondroplasia. This was the case in Ireland during World War II, when whole wheat flour was used and there was a lack of other supplemental foods. The effect of calcium phytate on calcium absorption has been well understood in the United States as a result of long-term research. When 85 percent refined flour was used, seven taels of calcium were added to each bag (lime was substituted). Later, when 90% refined flour was used, 14 taels of calcium were added per bag. This standard has been in use since 1946.　At 85 percent refined flour, the amount of phytic acid is three times that of 72 percent flour, and up to six times that of whole-wheat flour. Cereals contain the most iron in the outer skin.　Iron content of flour Refining degree (flour) Iron content (mg/100) 100% 3.1 85% 2.2 80% 1.7 70% 1.4 It can be seen that the iron content of unadulterated flour varies according to the degree of refining.　In the table below, it is noted that the iron content of whole wheat flour is higher than that of white flour. However, the amount of iron absorbed in the body varies depending on the body's needs and the iron content of the food. Not all of the iron contained in wholemeal bread is absorbed, as it is difficult to absorb because of the complex structure of the organic molecules. Whole wheat bread contains a protein that is not found in white bread, which makes iron insoluble, i.e., it prevents the absorption of iron in the small intestine. Whole wheat bread contains phytic acid, which is completely insoluble. In addition, phosphoric acid and iron will also form insoluble iron phosphate. Therefore, a small amount of iron should be added to all kinds of flour.　5. Vitamins in Bread: A. Vitamin A - There is almost no vitamin A in ordinary white bread. If unbleached flour is used to make bread, a small amount of carotene may be present in the dough. However, when baked, they are all destroyed by oxidation. The amount of vitamin A in germ bread is also very small, although it contains more carotene, but the germ is more susceptible to the effects of heat, so it is roughly lost after baking. Especially if butter is added during the production process, there is no Vitamin A at all after baking. B. Vitamin B - Vitamin B1 (anti-neuroinflammatory), B2 and Niacin are the most important vitamins in bread. In addition to the three mentioned above, there are more than four other B complex vitamins present in food, such as vitamin B6 pantothenic acid, biotin and folic acid, which are missing in bread.　In 85% refined flour, some vitamin B is still present, but roughly one-fifth is lost during baking. Although recent studies have shown that it is not as high as one-fifth. However, if baking soda is used as a bulking agent, all vitamin B is destroyed.　Sometimes a deficiency of vitamin B1 is caused by an irregularity in the digestive tract, such as an ulcer in the stomach or intestines.　Whole wheat bread and germ bread are highly recommended foods because they contain high levels of Vitamin B1.　If sufficient yeast is used in bread, it can supplement the vitamin B1 deficiency. However, adding 30 to 60 taels of yeast per 280 pounds of flour is not very useful, but only enhances the B1 content.　Wheat germ contains more B1 and B2, but yeast contains more B2 than B1. Vitamin B2 is more stable than B1, although both are heat stable.　(a) Whole wheat bread without germ contains less Vitamin B2 than whole wheat bread with germ, but more than white bread.　(b) Germ bread is not as nutritious as one might think. It contains only slightly more vitamin B1 than ordinary wholemeal bread, but several times more than white bread.　a. Vitamin B2 - Riboflavin is found in all germ breads, but less in white bread.　b. Niacin - found in wheat, yeast and germ.　c. Vitamin B6 - less in wheat and more in yeast.　If the yeast content in bread can reach 0.4% of the actual percentage, the content of Vitamin B2 is sufficient to supply the body's needs.　Vitamin B1 is easily destroyed when bread is made with chemical bulking agents. Currently on the market a lot of this kind of bread, and have stomach problems people also often eat, so the lack of B1 situation is worth noting.　C. Vitamin C - Vitamin C is not found in cereals. There is an attempt to promote a type of tomato bread, but Vitamin C is extremely unstable, so it is questionable whether the final product contains Vitamin C or not.　However, Vitamin C can enhance the flavor of bread. For example, eating bread or crackers with pudding juice or orange juice is very tasty.　In the case of secondary baking, Vitamin C is completely absent due to oxidation in the dough rather than the nature of the vitamin.　D. Vitamin D - exists in two forms, D2 and D3, and is initially dissolved in a vegetable oil used for bread. After baking, Vitamin D remains. For example, two pounds of dough that originally contained 280 units of vitamin D would still contain 247 units when made into bread.　At one time, this ultraviolet light was used to irradiate the dough, but the increase in vitamin D was minimal and only ensured the effectiveness of D2.　From the point of view of children's diets, it is highly beneficial to eat bread containing this vitamin, but there should be a limit to the use of any vitamin.　E. Vitamin E - contained in germ bread.

Try to avoid Danish bread

The most calorie-rich of all breads is loaf bread, also called "Danish bread". It is characterized by the addition of 20% to 30% of butter or shortening, can form a special layer structure, Danish bread

Often made into croissants, raisin bread, chocolate shortbread and so on. It has a soft, crispy texture and is very tasty, but because saturated fat and calories are too much, and may contain "trans-fatty acids" that are very bad for cardiovascular health.　Tip: 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 of its 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.　Tip: A brownish color 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, containing a variety of grains ingredients of mixed grain bread, such as oatmeal bread, rye bread, soybean flour bread, etc., can provide a lot of dietary fiber.

Editing the history of the development of bread

Bread is a kind of flour with water and other auxiliary raw materials, such as mixing, fermentation and baked food. As early as 10,000 years ago, the ancient peoples of Western Asia have cultivated wheat and barley. At that time, the grains were crushed into flour using stone slabs, mixed with water and baked on the hot slabs. This was the origin of bread, but it was still unleavened "dead flour", which might be more appropriately called "baked bread". At about the same time, the ancient Indians of North America were also using acorns and the seeds of certain plants to make "scones".　Around 3000 B.C., the ancient Egyptians were the first to master the technology of making leavened bread. The original method of fermentation may have been discovered by chance: and good dough in a warm place for a long time, by the invasion of yeast in the air, resulting in fermentation, expansion, sour, and then baked will be far more than the "baked cake" fluffy a new pasta, which is the world's earliest bread. Ancient Egyptian bakers initially fermented sourdough, but later improved to use cultured yeast.　The world's earliest bakery was discovered in Ancient Egypt more than 2,500 years ago. Around the 13th century BC, Moses led the Great Migration of the Hebrews, bringing bread-making techniques out of Egypt. To this day, at the Jewish "Passover" festival, a type of puffy bread called "matzo" is still made to commemorate the exodus of the Jews from Egypt. At the end of the 2nd century A.D., the bakers' guilds in Rome unified the techniques and yeast strains for making bread. After comparing their practices, they chose as their standard yeast the liquid yeast used in winemaking.　During the long years of antiquity, white bread was a luxury for the upper classes, and the general public could only eat black bread made from rye. It was not until the 19th century, when flour milling machinery was greatly developed and wheat varieties were improved, that bread became soft and white.　Today's bread is mostly produced by automated production lines in factories. Because of the loss of vitamins in the flour milling process, so the United States and other countries in the production of bread often add vitamins, minerals and so on. In addition, in recent years, many people believe that retaining the bran and malt is more beneficial to health, so pumpernickel bread is again popular.

Edit this section of the countries or regions of the name of the bread

Germanic languages

Bread are very similar to the saying, the English for "bread", the German for "brot". The bread of European countries, whether "p?o" or "bread", is made with the help of the yeast discovered by the Egyptians, and no matter how many variations there are, there is only one source.

The Latin family

Latin also has "pan" in Spanish, "p?o" in Portuguese, "pane" in Italian, and "pain" in French. and "pain" in French.

Japanese

The Japanese language, until the beginning of the Meiji period (1868), used the words "steam cake", "wheat cake", "wheat noodles", and "bread", "Bread" was used until the early 1868s. Modern Japanese uses the katakana character for "pan" (パン). The word "pan" is derived from the Portuguese word "p?o". Around the 17th century, the Portuguese who came to Japan brought bread and its name to Japan. Also, "p?o" is derived from the Latin word "panis".