Toast bread on the market generally contains additives (such as calcium propionate), which can prevent toast bread from becoming moldy, and bread improvers, which can improve the texture of toast bread and slow down the brittleness of toast bread.
Therefore, the shelf life of toast bread can be improved by 3-4 days. Without this preservative, the shelf life of handmade bread made in the bakery will of course be greatly shortened.
Bread has a short shelf life;
Most bread is made of wheat flour. However, in the process of removing chaff and aleurone layer from these finely processed "Bai Fumei", precious dietary fiber, B vitamins and minerals are also discarded.
Long-term consumption of finely processed grains can easily lead to insufficient intake of B vitamins and dietary fiber. Whole wheat bread retains some ingredients of aleurone layer and bran layer, which has higher nutritional value, but it also makes whole wheat flour rougher and darker than ordinary flour, and the taste of bread is not so delicate.
As far as the current bread packaging situation is concerned, preservatives are mostly added to bread with long shelf life, while bread with short shelf life is closer to the original bread practice, and food additives such as preservatives and modifiers are used less.
Although these food additives are generally harmless to human body, they will also increase the metabolic burden of human body to a certain extent, so it is better to eat less.
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