Is the whole wheat steamed bread higher in calories than the white flour steamed bread? No, it's not.
Whole wheat steamed bread retains most of the nutrients of whole wheat, and its absorption and utilization rate is particularly high. Usually eating white flour steamed bread can only absorb 28% vitamins and 24% nicotinic acid. But whole wheat steamed bread can absorb more than 90% vitamins and 95% nicotinic acid. Even if the nutrients are similar, the nutrient absorption rate is three to four times higher than that of white-flour steamed bread.
The crude fiber of whole wheat steamed bread is easy to swell when absorbing water, so it is chewy and suitable for chewing slowly. A whole wheat steamed bread will feel full, and it is not easy to eat too much and get fat.
Dietary fiber in whole wheat steamed bread can promote intestinal peristalsis, eliminate intestinal garbage and toxins, promote the proliferation of beneficial bacteria during fiber digestion, improve intestinal microecological environment, maintain intestinal health and prevent intestinal cancer.
Does whole wheat steamed bread help to lose weight than white flour steamed bread? Whole wheat steamed bread is good for losing weight.
It may be more conducive to enhancing satiety and stabilizing postprandial blood sugar than the "white steamed bread" you usually eat. Whole wheat steamed bread can be understood as a kind of coarse grain steamed bread, and all kinds of coarse grain steamed bread can also be made of flour such as coarse grain flour, buckwheat flour and coarse corn flour. What's the difference between this kind of steamed bread and the white-flour steamed bread that we usually like to eat? The nutritional components are also different, because coarse grain food is not as fine as processed, and it retains more minerals and vitamins, and there is a big difference in dietary fiber.
Dietary fiber is a component that cannot be directly digested and absorbed by human body. Because of this, foods rich in dietary fiber help to delay the digestion of food. Because food is digested slowly, the emptying speed of the stomach will also slow down. We feel that there is always something in our stomach, and naturally we feel full. Therefore, this whole wheat steamed bread is "fuller" than white steamed bread, and their satiety is stronger. For friends who are losing weight, it is more beneficial to control their appetite and avoid excess.
What are the benefits of eating whole wheat steamed bread? 1. Whole wheat flour is a good processing method. The combination of flour and yeast enhances the nutritional function.
Yeast powder itself is rich in nutrients, vitamins and minerals, and also has a protective effect on vitamins in flour. Yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of fermented steamed bread is several times higher than that of unfermented pasta such as cakes and noodles.
2, the whole wheat steamed bread is digested slowly, which will not make people's blood sugar rise too fast, even people with high blood sugar can eat it; Having enough cellulose can improve the intestinal microecological environment, which is the first choice for people who are used to sedentary.
3. Whole wheat steamed bread is nutritious, which is an adjustment and an acceptable food for people who are used to the fine processing of rice and white flour.
4. Whole wheat steamed bread can make a variety of foods, such as fried steamed bread slices and cumin fried steamed bread granules, and it is also the basic variety to adjust the diversification of staple food.
Raw materials of whole wheat steamed bread: whole wheat flour (including wheat bran) 250g, whole wheat flour 250g, yeast powder 5G, warm water 100g and cold water 280g.
Step: Put 1 and 5g yeast powder into 100g warm water, stir evenly and let stand for 5 minutes. When small bubbles appear on the surface of yeast water, yeast activity will be activated.
2. Slowly pour the yeast water into the whole wheat flour, stir with chopsticks while pouring, and then add cold water. According to the different water absorption of flour, the appropriate amount of water should be added, and the flour should be slightly smaller.
3. Knead into smooth dough, cover it with plastic wrap and put it in a warm place for fermentation.
4, fermented dough, the inside is honeycomb, it takes about 1 hour, and it takes longer in winter according to room temperature.
5. Ventilate the dough, divide it into uniform agents, knead it round and shape it, and the surface of the steamed bread blank is smooth without depression.
6. Put it in a steamer, wake it up for 20 minutes, fire it, charge it for 20 minutes, turn off the fire and stew it for 5 minutes, then take it out.