Many breads use a lot of food additives. Is this bread healthy?

The answer is yes. Both the bread sold in the supermarket and the bread in the bakery have additives. Bread should be soft, with the most common expansion agents, flour, improvers, spices, pigments and so on. In addition, in order to facilitate transportation and storage, a proper amount of preservatives were added. If it's bread for children, you'd better make it yourself. It's better to go to a bigger bakery to buy bread. The shorter the shelf life, the better. If adults eat it, you can see the packaging bag by looking at the scattered bread in the supermarket. There are more than a dozen additives, but don't worry, the dosage of food additives is only within the range required by the state and will not have much impact.

When making bread, the improver mainly adjusts the baking process to improve the quality of the finished product. These substances are mainly oxidants and reductants. The function of oxidant is to shorten the maturity of bread, make bread as fresh as possible, accelerate the maturity of dough and shorten the processing time. Reducing agent helps to weaken the strength of gluten and increase the volume of bread. Emulsifier is a substance that can stably mix oil and water. Using emulsifier in bread can make the oil distribution in dough more uniform and detailed, and increase the viscosity, elasticity and moisture retention of dough.

Enzymes are protein biocatalysts produced by organisms, and they are important elements to improve the nutrition and vitality of yeast. People who often make bread know that margarine (vegetable butter is synthetic and animal butter is extracted from milk) which is harmful to human body is not so strong. Although the red bean stuffing is sweet, it is not normal sugar sweetness. Use cheap sugar or sweeteners instead. The internal structure of bread is very soft, and there are many gaps, which should be the performance of over-fermentation or bread improvement and excessive addition. Bread improver contains more than 20 additives! It can make bread softer and more elastic, and make bread richer, thus reducing the cost. To make matters worse, businessmen add contraband to bread and ammonium bromate, which may lead to cancer.

Bread flour for making bread contains flour whitening agent, gluten enhancer and bread improver. Bread improver alone contains more than 20 kinds of additives, which are made of complex enzyme preparation, complex emulsifier, natural plant gum and other raw materials, and the appearance is exquisite white or light yellow powder. It can improve the rheological properties of dough and improve the operability of dough. Food coloring can change the skin color of bread and make it appear attractive golden yellow or brown. Emulsifiers help the dough to soften. Phosphate can adjust the size of micropores in fermented dough. The leavening agent makes bread soft and delicious. Potassium bromate can increase the toughness and elasticity of dough, but this additive has not disappeared in the market because of the discovery of cancer, and many small workshops are still using it. Essence makes the bakery smell, and different kinds of smells are different. For bread with cream, there are antioxidants in the cream. Only after adding this additive can you see the mouth-watering bread, so you'd better make your own bread. No matter what the dealer does, at least eat with confidence. In this case, the safety of eating is the first!