Abstract: Steamed bread, also known as steamed bread and steamed stuffed bun, is one of the traditional pasta with China characteristics, and it is a kind of food steamed with fermented flour. Steamed bread, with wheat flour as the main raw material, is one of the daily staple foods of China people. However, with the improvement of living standards, people began to pay attention to the health care performance of staple foods. Nutrition-fortified health steamed bread is mainly made of natural raw materials. Steamed bread can be divided into staple food steamed bread, miscellaneous grains steamed bread, nutritious steamed bread, dim sum steamed bread, red leaf steamed bread, truffle steamed bread, brown sugar steamed bread and so on. Steamed bread contains yeast, which can be divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes. Let's look at the introduction. First, the common classification of steamed bread

1, the staple food steamed bread

According to the flavor and taste, it can be divided into the following categories.

(1) northern hard-faced steamed bread is a popular daily staple food in some areas of northern China, such as Shanxi, Hebei, Shandong, Henan and Shaanxi. According to different shapes, there are knife-cut steamed buns, machine-made round steamed buns, hand-kneaded long thick stick steamed buns, upright full-height piled steamed buns and so on. (2) The northern soft steamed bread is the daily staple food in the Central Plains of China, such as Henan, Shaanxi, Anhui, Jiangsu and other places. Its shapes include handmade round steamed bread, square steamed bread and machine-made round steamed bread. (3) Southern soft-faced steamed bread is a kind of steamed bread used by southerners in China. Most southerners take rice as their daily staple food, and steamed bread and noodles as their auxiliary staple food. Soft-faced steamed bread in the south is whiter than steamed bread in the north, and most of them have added flavors, such as sweetness, milk flavor and meat flavor. There are varieties such as hand-kneaded round steamed bread, knife-cut square steamed bread and tiny mahjong-shaped steamed bread.

2, miscellaneous grains steamed bread

Miscellaneous grains have a certain health care function. For example, sorghum can promote gastrointestinal peristalsis and prevent constipation, and buckwheat can lower blood pressure and blood lipid. Coupled with the unique flavor and taste, miscellaneous grains are very popular among consumers, such as corn flour, sorghum flour, sweet potato flour, millet flour and buckwheat flour, or steamed bread products made by adding a certain proportion of such miscellaneous grains to wheat flour.

3. Nutritionally fortified steamed bread

Nutritional fortification mainly includes strengthening protein, amino acids, vitamins, cellulose and minerals. Due to the safety and cost of staple food, fortified additives are mostly processed from natural agricultural products, including plant protein products, fruit and vegetable products, meat and its by-products and grain processing by-products, such as adding protein powder to fortify protein and lysine, adding bone meal to fortify minerals such as calcium and phosphorus, adding carrots to increase vitamin A, and adding processed bran to increase dietary fiber.

4, dim sum steamed bread

Steamed bread with soft texture and unique flavor was produced with special wheat flour such as snow pollen, gluten and cake flour as main raw materials. , and add accessories appropriately. Such as butter steamed bread, chocolate steamed bread, flowering steamed bread, fruit steamed bread and so on. This kind of steamed bread is generally small, its flavor and taste can be comparable to that of baked fermented pasta, and it consumes less as a snack. Very popular with children, but also a variety of banquet noodles.

5. Red Leaf Steamed Bread

It is a special food in Iwashima (Miyajima) area of Hiroshima Prefecture, Japan. The characteristic of shops there is that the eaves between shops are connected in a row. Red leaf steamed bread can also be paired with green tea and coffee. Like flour, eggs and sugar, it forms a cake-like texture, and the shape of Acer truncatum leaves is modeled after the shape of Hiroshima Prefecture.

There are many changes in steamed bread stuffing, such as kidney bean stuffing, adzuki bean stuffing, white bean stuffing, matcha bean stuffing, chestnut bean stuffing, milk egg paste cream, chocolate cream and cheese.

Legend has it that during the Meiji period, when Japanese Prime Minister Hirofumi Ito visited Miyashima, he played a joke on the waitress who sent red-leaf steamed bread to Hongguye Teahouse: "These lovely hands should be delicious if baked."

Although this is only a legend, it is really like a joke played by Ito Hiroshi, who is famous for his lewdness, so it is quite popular. This short story will also be posted in many hongye steamed bread shops in Hiroshima.

6. Truffle steamed bread

It is a famous fruit in Jintang City, Saga Prefecture, Japan. Wrapping the bean paste stuffing with the crust of cake texture is similar to the high-grade edible truffle growing in the famous scenic spot of Jintang, hence the name. Actually, it has nothing to do with truffles. The crust of pancakes is mostly made of kidney bean paste. Made into a spherical shape with a diameter of about 3 ~ 4 cm. Packed into a box of more than ten truffle steamed buns for sale.

7. Brown sugar steamed bread

Brown sugar steamed bread is a kind of steamed bread made of medium flour, whole wheat flour and brown sugar. Master Ji Wei said that brown sugar steamed bread is warm and rich in folic acid, amino acids, cellulose and other substances, which are more easily digested and absorbed by the human body and are regarded as one of the health breakfasts.

2. What are the nutritional components and values of steamed bread?

Steamed bread contains yeast, which can be divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes.

1, protein content

Experiments show that the content of protein per 1 kg of dry yeast is equivalent to that of protein in 5 kg of rice, 2 kg of soybean or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of pie and noodles, and nearly 2 times higher in protein.

2. Medicinal value

Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Selenium, chromium and other minerals in yeast have the functions of anti-aging, anti-tumor, preventing arteriosclerosis and improving human immunity. After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of these nutrients by human body.

3. Nutritional value

Steamed bread is fermented from flour, and its main nutrient is carbohydrate, which is the basic food for people to supplement energy.

4. Chinese medicine dietotherapy

Nourishing stomach and relieving bloating, steamed bread is fermented from flour, which is easier to digest and absorb. People with diarrhea caused by hyperacidity, abdominal distension and indigestion will feel comfortable and relieve their symptoms when eating baked steamed bread.