Trap 1: improver of fluffy bread Many bakeries sell this fluffy steamed stuffed bun. Generally the size of a small bowl, the price is between 1 and 1.5 yuan. But if you rub this bread hard, you will find that the dough is actually less than 1/3 of the bread volume! Miao, a senior engineer with more than 50 years' experience in bread making and director of Tianjin Baked Food and Sugar Products Industry Association, pointed out that this is the "credit" of bread improvers. The traditional bread making method does not need to use bread improver. Generally sweet bread only needs high-gluten flour, eggs, sugar, butter and yeast. Miao said that bread improvers 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. The dough with the same size will increase by 1.5-2 times after being made into bread by traditional methods, while the bread with improver will increase by 2-3 times. If more modifiers are added, the expansion multiple will be greater. In this way, at least flour is used less, and of course some people like to use it to reduce costs. There is no harm in using improvers within the scope stipulated by the state. However, the recent quality inspection results show that some merchants can whiten, strengthen gluten and increase elasticity by adding banned potassium bromate into bread improver, but it may cause cancer. How to tell if there are too many improvers in bread? Miao Qijia said, don't covet the 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.

Trap 2: Whole wheat bread is dyed with pigment. Whole wheat bread is rich in dietary fiber, vitamin B and protein, which helps to lose weight ... The health trend is getting stronger and stronger, and whole wheat bread is more popular. The price of whole wheat bread is often about twice as expensive as ordinary white bread. Ordinary brands in supermarkets, the same weight of white bread is less than 4 yuan, while whole wheat bread is more than 6 yuan. The price difference in the bakery is even greater. A bag of ordinary bread is 6 yuan, while whole wheat needs about 10 yuan. Aunt Liu has diabetes, and the doctor told her to eat more coarse grains, so even though it is much more expensive, Aunt Liu only buys whole wheat every time. Not only is whole wheat bread expensive, but whole wheat flour is also more expensive than ordinary flour, but "whole wheat bread is not made of whole wheat flour, but whole wheat flour with some wheat flour." Whole wheat bread has a unified standard abroad, and most of the ready-mixed flour with unified specifications is used in the market. But there is no domestic standard, so 40% of whole wheat flour is called whole wheat bread, and only 5% of 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 add black or brown pigments to their bread, such as caramel pigment, to get out of trouble. How can I choose real whole wheat bread? First of all, whole wheat bread is rough. Pay attention to the observation when buying, whether the tissue is too delicate and whether there is a lot of natural bran in the bread. Secondly, whole wheat bread should be naturally brown, and brown is not so uniform. If the bread is too black, close to black, it may be fake. Thirdly, whole wheat bread is more elastic and less fluffy. Finally, it can be completely distinguished by the roughness of the taste.

Trap 3: Crispy pineapple buns and croissants are made of margarine. The pineapple bag with sweet and soft skin is the favorite of many people. This is all because there is a lot of butter in the bread. In fact, not only crispy bread such as pineapple buns and Danish croissants need a lot of butter, but almost every kind of bread needs butter. Margarine is basically used now. Not only those cheap small bakeries, but also many well-known chain stores. Pure natural butter is generally imported, which needs more than 65438+100000 tons, while margarine only needs about 6000 tons. Margarine contains a lot of trans fatty acids, which is much more harmful than saturated fatty acids contained in lard and butter. A large number of studies have pointed out that 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. Don't buy anything marked "ghee, shortening, vegetable shortening, vegetable fat, margarine, margarine, non-dairy creamer, creamer".

Trap 4: orange bread with essence and pigment, golden in color and sweet orange in flavor, is very popular. Miss Li thinks that fruit bread is both natural and nutritious, so it is healthier. In the bakery, the reporter saw that fruit-flavored bread was very popular. Yellow banana flavor, pink strawberry flavor, green cantaloupe flavor … everything. Real fruit bread made of fruit juice is almost zero. 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". Will bread with pulp be better? "According to national standards, the pulp content of pulp bread should account for 50%-60%, but it has not been reached in many places." If the fruit is added less, the natural fragrance and taste will not be enough, so the essence and pigment will also be added to the pulp bread to achieve the ideal effect. In fact, people can tell by common sense. "After high-temperature baking, where can the color of juice be so bright and beautiful?" So, don't buy bread that is too bright and rich in color. Natural fruit has a fresh and natural fragrance and a light taste. If the fragrance is particularly strong, be sure to add essence.

Trap 5: Ham buns are full of inferior hams. In the bakery, salty bread represented by various ham buns and fluffy buns holds up half of the country. Mr. Zhou, who calls himself a "meat eater", told reporters that his breakfast every day is ham buns or fluffy buns, because "I like the salty taste, and I feel better when I have meat and noodles." But there is something fishy in the ham bag. The price of different hams varies greatly. In order to reduce costs, many small shops will choose cheap ham as bread. "Good shops use pure meat ham, but cheap ham is starch made of meat, essence and pigment." Most of these cheap hams are produced by unknown small manufacturers, so it is difficult to guarantee the quality and safety.

Trap 6: Adding saccharin to sweet bread In addition to flour and butter, the most commonly used raw material for making bread is white sugar. Of course, "smart" stores will also come up with ways. In order to reduce costs, many bakeries use sweeteners to partially replace white sugar. 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. White sugar is the nourishment of yeast, and it can also increase the color of bread. Less sugar, insufficient yeast fermentation and insufficient color can only be compensated by adding bread improver and pigment. 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. Regarding the safety of sweeteners, there are many studies that excessive saccharin will cause cancer, but there is no conclusion. However, it is undeniable that long-term consumption of this synthetic chemical is not good for human health. Sweetener tastes different from sugar. Miao Qijia said that the sweetness of sweeteners stays in the mouth for a longer time and the aftertaste is bitter.

Trap 7: What is the most profitable bakery for the most profitable cream cake? Yes, this is an expensive cream cake. The reporter saw in the bakery that the price of an ordinary 6-inch birthday cake ranges from 60 yuan to 100 yuan. However, the materials for making cream cakes are very cheap. The most expensive ingredient in a birthday cake is cream, but only 16 yuan 1 kg. And this 1 kg can make five or six such birthday cakes. Didn't you say "10 kg of milk can produce 1 kg of cream"? Why is the cost of cream cake so low? It turns out that most bakeries now use cream made of natural milk instead of "vegetable fat cream" made of hydrogenated vegetable oil. This "vegetable butter" is the most deceptive. Many bakeries that use this cream still claim that they are "pure plants and contain no cholesterol". "In fact, trans fatty acids in this margarine are more harmful to the human body than cholesterol!"