First of all, according to the national regulations on food labeling, all raw materials in food need to be displayed in the ingredient list in order of increasing quantity, so the main ingredients in this bread are high-gluten wheat flour, water, sugar and oil. "High gluten" refers to the high content of protein in wheat flour, which is beneficial to the bread to become bigger and still maintain a certain elasticity after fermentation. Sugar mainly provides sweetness, improves the taste of bread, makes most people like it more, and makes dough softer. However, refined sugar is a major culprit leading to the disease of modern civilization.
WHO once again warned about the intake of sugar (refined sugar), suggesting that adults and children should reduce their daily intake of free sugar to below 10% (about 50g) of total energy intake, and further reduce it to below 5% or about 25g per day, which will be more beneficial to health.
Vegetable butter makes bread sweeter and softer, but it not only increases the calories of bread, but also easily hides some trans fatty acids that are harmful to cardiovascular and cerebrovascular health.
Extended data:
1, recommend whole wheat bread. 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, and its nutritional value is increased, but it also makes whole wheat flour rougher and darker than ordinary flour, and the taste of bread is not so delicate.
2. Low fat content. The fat content of different breads varies greatly, ranging from a few percent to dozens of percent. Crispy bread, such as crispy pie and thousand-layer bread, has the highest oil content. This kind of bread has obvious crispy layer, and its crispy taste and three-dimensional layering are inseparable from the contribution of oil, especially hydrogenated vegetable oil with high saturation.
3. Sugar-free or low-sugar is better. In order to reduce the intake of refined sugar, we can choose refined sugar lower in the ingredient list, or use xylitol instead of white sugar bread, or even choose sugar-free or almost sugar-free bread like Italian bar and baguette.
Reference: People's Network-Why can't bread be a staple food for a long time?