Bread selection depends on packaging?
Bread is a kind of soft and porous food made of flour, yeast, salt and water as the main raw materials, adding appropriate amount of auxiliary materials, through stirring, fermentation, shaping, hair awakening, baking or frying. Generally can be divided into: soft bread, hard bread, crisp bread, conditioning bread these kinds.
Types of bread
1. Soft bread: this kind of bread emphasizes beautiful style, delicate organization, sugar, oil or egg as the main formula, in order to achieve the effect of crispy and soft.
2. Hard bread: crisp and fragrant on the surface, soft and tough on the inside, with a strong smell of wheat. The more you chew, the more flavor you have.
3. Crisp bread: soft taste, distinct layers, strong milk flavor, soft texture.
4. Conditioning bread: it has a good reputation of color, aroma and taste, especially when it is hot. Any natural food, vegetables, scallion crumbs, ham, minced meat, radish, fish, meat sauce, canned corn and other foods are good materials for making bread.
The quality problems of packaging are generally concentrated in the following aspects:
1. Poor barrier: such as poor oxygen and water resistance of packaging materials, resulting in the finished product in the long-term storage process, oxygen and water vapor slowly penetrate into the packaging.
2. Poor sealing: for example, poor sealing caused by poor heat sealing leads to outside air and water entering the package from the heat sealing part.
3. Poor physical and mechanical properties: such as poor toughness of packaging materials, puncture or production, storage process, kneading or extrusion, resulting in finished product packaging pinholes, creases or broken bags and not found in time, resulting in food contact with a lot of oxygen, water vapor and mildew and other phenomena.
The reasons of food itself need to be controlled by food manufacturers and sellers. As consumers, we have the right to choose. Next, let's teach you how to choose high-quality bread.
1. Observe the packaging: observe whether there is moisture inside the bread packaging. Some bread because the dough moisture is too much, so cause a lot of water vapor on the surface of bread, adhere to the packaging, see this kind of packaging should be avoided.
2. Pick packaging: try to buy packaged, bulk look fresh, can be easily contaminated by dust, bacteria. Bread without package is easy to lose moisture, which will affect its softness and freshness.
3. Look at the label: look at the brand, big brands, well-known enterprises of bread, more secure.
4. Look at the shelf life: the Zui produced on that day is good.
Learn to recognize whole wheat bread
The whole wheat bread is characterized by brownish color, many small grains of wheat bran can be seen by naked eye, rough texture and aroma. Because its nutritional value is higher than that of white bread, rich in crude fiber, vitamin E, zinc, potassium and other minerals, it is very popular in foreign countries, rich in B vitamins, microorganisms especially like it, so it is easier to mildew than ordinary bread. There is no unified standard for whole wheat food in China. In order to reduce the cost, some businesses will make "whole wheat bread" without whole wheat flour.
1. "Whole wheat bread" without whole wheat flour at all. "Add color" is made entirely of common wheat. There is no whole wheat flour in the ingredient list. It is dyed with caramel or syrup. By using the phenomenon of "carbonization" under the high temperature of baking, the baked bread has a very natural light brown color, which looks like "whole wheat bread", and the taste is delicate without roughness.
2. The whole wheat bread is made from wheat flour and bran. Because the whole wheat flour is rich in fat, it is easy to be oxidized and rancid in the storage process, so the whole wheat flour is easy to be oxidized and deteriorated, the shelf life is short, and it is not easy to store, so there is another production process. Adding germ and bran to white flour can make bread look and taste like whole wheat bread, but although it tastes rough, the feeling of bran in the mouth is not as full as wheat grains.
Increasing the intake of coarse grains is a healthy dietary principle recommended by dietary guidelines of various countries. Even if it is not pure whole wheat flour, but reconstituted flour or rough processed wheat flour added with bran, it is more nutritious than refined white flour. When consumers buy whole wheat food, they should pay more attention to the ingredients list and try to choose the products in front of the whole wheat meal row.
