hydrogenated oil
The price of natural cream is higher, and some bakeries will use vegetable oil instead to reduce the cost of bread. However, due to the high baking temperature of natural vegetable oil, it is often hydrogenated to ensure that it is not easy to deteriorate. For example, white oil, ghee and whey protein cream on the market are hydrogenated oils, which all contain trans fats. If you eat too much, you are prone to cancer and cardiovascular diseases. If you feel phlegm and want to cough after eating bread, it is mostly caused by adding hydrogenated oil to the bread.
pigment
In order to make the colors bright and beautiful, manufacturers will add artificial food pigments to bread, cakes or fillings, which may cause allergies, hyperactivity and cancer if eaten frequently. For example, taro bread with purple pigment looks delicious and beautiful, but it is harmful to health. It is not advisable to buy bread with too bright eyes when choosing.
Simple but not fancy
Many breads contain chocolate, fruit, floss and so on. But Li Qiao may contain trans fatty acids. Most fruits are canned and not fresh. Authentic, simple and not fancy, better quality.
sweet smell
Most artificial flavors are qualified food additives, and the prices of flavors and natural flavors are quite different, and flavors are cheap, rich and lasting. In terms of strawberry taste, adding flour and milk to natural strawberries will definitely weaken the taste. If the bread still has a strong strawberry flavor, it is added with artificial flavor. In addition, if you chew seasoned bread for a long time, you will feel slightly bitter. Bread without flavor will have a faint fragrance when it is just eaten, but after chewing it a few times, it will give off the soft fragrance of natural ingredients.
raising agent
In order to make bread look big and soft, some manufacturers will add baking soda as leavening agent instead of making bread through formal yeast fermentation. If you eat too much bread with leavening agent, people with bad stomachs are prone to diarrhea, while others feel numb, so try to buy thick and strong bread when choosing.
Flour improver
In order to keep the softness of bread and shorten the fermentation time, the bakery may add flour improver, but adding flour improver will lead to incomplete fermentation, and eating too much will easily cause gastrointestinal discomfort. If the bread crumbs are abnormal, it may be added with beneficial powder; In addition, bread improvers on the market include flour improver, emulsifier, flour ripening agent, sour inhibitor and so on. People with poor metabolism will feel unwell if they eat too much.
Clean appearance
It is best to have a neat appearance, uniform color and golden skin. If there are bubbles on the crust, it means that the fermentation time is not enough, and such bread is often dry and hard to eat, not soft enough; If the bread is black, white and uneven, it is probably baked or baked for not enough time.
Good bread
Bread made of natural materials, after complete fermentation and baking, has a strong texture, does not feel rough or hard, has a natural color and emits a faint aroma. This is high quality bread.
Uncooked
From the cross section of the bread, if the air holes of the bread are flat and slippery to the touch, it may be that the bread is undercooked and it is easy to flatulence after eating. The freshly baked bread tastes good, but it contains a lot of carbon dioxide, including lactic acid and acetic acid. People with bad stomachs are also prone to flatulence.
The smell is natural and mild.
Some breads smell strong and even pungent, which is usually due to the addition of a lot of cheap flavors. Try to choose bread with mild smell, natural aroma and light taste. It is not recommended to choose all kinds of dessert bread.
High in oil and sugar
Press the bread lightly with your fingers. If the bread collapses, it can't be restored. Too much oil and sugar are added in the process of bread making. Although it tastes soft and melts in the mouth, it is easy to get fat if you eat too much, which will also cause physical burden.
No slag drop
Good bread has fine pores, soft texture and good elasticity. Bread with rough texture, large and uneven pores, easy slag dropping, poor elasticity or shrinking by more than half when pinched is generally rough, which may also be related to the use of more additives. But if it is whole wheat or coarse grain bread, the texture will be rougher and the color will be darker than ordinary white bread, which needs to be another matter.
Machine forming
Because the bakery produces a lot of bread, dough is rarely kneaded by hand, and almost all of them are replaced by mixers. The difference is that when dough is shaped into bread slices, it is divided into machine shaping and hand shaping. Hand-shaped bread is chewy, while machine-shaped bread tastes softer.
Look at the health value carefully.
Bread always looks attractive and sorting is troublesome. According to the purpose, it can be divided into "staple bread" and "snack bread"; According to the texture, it can be divided into soft bread, crisp bread, loose bread and hard bread. According to the raw materials, it can be divided into three categories: white bread, whole wheat bread and miscellaneous grain bread.
In terms of calories, crispy bread has the lowest calories because it is not sweet and contains less sugar, salt and oil. After baking, the skin is crisp and hard, and it is very delicious when it is hot. French staple bread and Russian "big bar" both belong to this category, and their nutritional value is similar to that of steamed bread. Materials such as eggs, sugar, milk and grease are added to both hard bread and soft bread, but the water added is different. Children's favorite "toast bread", "cream bread" and most kinds of snack bread belong to soft bread. Soft sweet bread contains about 15% sugar, about 10% oil and more toast. However, due to the addition of eggs and milk powder, the nutritional value has also increased, which is suitable for babies to eat.
Try to avoid Danish bread.
The highest calorie in bread is loose bread, also called "Danish bread". It is characterized by adding 20%~30% butter or "shortening", which can form a special layered structure and is often made into croissants, raisin flat buns, chocolate crisp buns and so on. It tastes crisp, fragrant and soft, and it is very delicious, but because of too much saturated fat and calories, it may contain "trans fatty acids" which are very unfavorable to cardiovascular health. Buy as little bread as possible, preferably no more than one bread a week.
Learn to distinguish whole wheat bread
General bread is made of white flour, with soft and delicate texture, easy to digest and absorb, and extremely low dietary fiber content. Many people with rich nutrition knowledge know that whole wheat bread is more beneficial to health, because it is rich in fiber, which can help people clean up intestinal garbage, delay digestion and absorption, and help prevent obesity. Children over 2 years old can start trying to eat whole wheat bread and cultivate the good habit of eating "coarse" food.
Whole wheat bread refers to bread made of whole wheat flour without removing the bran and wheat germ outside. It is characterized by brown color, many small grains of wheat bran visible to the naked eye, rough texture, but fragrant. Because its nutritional value is higher than that of white bread, and it is rich in B vitamins, microorganisms especially like it, so it is more prone to mildew than ordinary bread.
Consumers should pay attention to that brown does not necessarily indicate that the product is whole wheat bread. In order to make consumers love to eat more, some enterprises will make bread with white flour, and then add a small amount of caramel pigment to dye it brown, which looks a bit "black", but it is still white bread in essence. You must see enough pieces of wheat bran to tell that it is whole wheat bread-but it tastes a little rough.
Pay attention to freshness when shopping.
Bread packaging will indicate the shelf life: "2-3 days in the second and third quarters (spring and summer) and 4-5 days in the first and fourth quarters (autumn and winter)". When shopping, you must choose the freshest bread possible. If you bought it when it is about to expire, you should eat it immediately. Don't let the bread at home expire and get moldy.