1, fluffy bread: use improver.
Bread improver can make bread softer and more elastic, and effectively delay the aging and drying time of bread. More importantly, it is bigger and sells better than the traditional method. Some merchants add banned potassium bromate to bread improver, which can whiten, strengthen tendons and increase elasticity, but it may cause cancer. Don't covet soft taste. It is best not to buy such bread. It is normal that the volume of bread is less than twice that of dough. If you exceed it, you should be vigilant.
2, whole wheat bread: dyed with pigment.
Whole wheat bread is rich in dietary fiber, B vitamins and protein, which has the effect of slimming. The price of wheat bread is often about twice as expensive as ordinary white bread.
But whole wheat bread is not all made of whole wheat flour, but whole wheat flour with some wheat flour. So only 5% whole wheat flour is also called whole wheat bread. However, if there is too little whole wheat flour, it will not show the appearance of "whole wheat". Therefore, some bakeries muddle through by adding black or brown pigments to their bread.
3, crispy pineapple bag, croissant: use margarine.
Margarine contains a lot of trans fatty acids. Trans fatty acids will increase the risk of diabetes and cardiovascular and cerebrovascular diseases, making people more likely to gain weight. Natural butter smells different from margarine, the former is softer. However, if you add a little margarine to the dough, you can't eat it at all. Therefore, whether it contains trans fatty acids can only be identified from the label. All the labels "ghee, shortening, vegetable shortening, vegetable fat, margarine, margarine, non-dairy creamer, creamer" are added with margarine.
4, fruit bread: multi-purpose essence, pigment tone.
The "fruity taste" of many fruit breads is made of essence, sugar and sour agent, and then decorated with pigment, which looks like "fruity taste". The pulp content of pulp bread should be 50%-60%, but it has not been reached in many places. "If you add less fruit, the natural fragrance and taste are not enough. Therefore, flavors and pigments will also be added to the pulp bread to achieve the desired effect.
5, sweet bread: add saccharin.
Besides flour and butter, sugar is the most commonly used raw material for making bread. Generally speaking, sweet bread needs 20% sugar, but many people only use 10% sugar, and the rest is replaced by a small amount of sweetener. At present, saccharin and its cheaper sweeteners are the most commonly used sweeteners. Their sweetness is several times higher than that of white sugar, but the price is much cheaper. Eating this synthetic chemical in large quantities for a long time is not good for human health.