Can rye bread lose weight?
You can lose weight.
Rye bread has high nutritional value and belongs to a low-calorie and low-fat food, so we can use rye bread instead of breakfast or dinner when we lose weight, and rye bread has a strong satiety, so it is not easy to feel hungry after eating a little, which is very suitable for eating when we lose weight.
Calories of rye bread
Rye bread is low-calorie bread, and rye bread is undoubtedly one of the healthiest bread types. You can eat it every day without worrying about calories. Rye bread is absolutely free of wheat, which helps to relieve discomfort and bloating. Rye bread contains less than 20% calories, and its fiber content is four times that of ordinary white bread. Sticking to rye bread will make you feel full and will not increase calories for a longer time.
The difference between rye bread and other breads
Bread made of rye is different from ordinary bread. Rye bread has compact structure and high humidity. Ordinary bread will decompose quickly after eating, while rye bread will decompose much more slowly, and only less insulin is needed to maintain human blood balance, so eating more rye bread can achieve the purpose of preventing diabetes. Whole wheat rye contains lignin, which is converted into intestinal fat in the body, an estrogen-like molecule, which can reduce the incidence of breast cancer. Types of rye flour: rye flour can be divided into coarse wheat flour or fine rye flour, medium rye flour and rye flour. Rye mixed flour is a mixture of rye flour and high-gluten flour in a certain proportion in a mill. The ratio of rye flour to high-gluten flour in mixed flour is usually 25%-40%, and the exact dosage is related to local requirements and the type of bread made. Therefore, the baker must judge the proper proportion of the mixture. Main components and characteristics of rye: the characteristics of rye and wheat are very different, and there is almost no gluten in rye flour.
Why is bread not suitable for storage in the refrigerator?
During the baking of bread, amylose in flour has aged, which is the reason why bread has elasticity and soft structure. With the extension of storage time, the linear part of amylopectin in bread slowly associates, which makes the soft bread gradually harden. This phenomenon is called "aging". Aging speed is related to temperature. At low temperature (above freezing point), bread will age faster, and bread will harden faster in the refrigerator than at room temperature. Therefore, bread should not be put in the refrigerator.