Most of the bread sold in China has similar ingredients. The following is the ingredient list of a certain bread: high-gluten wheat flour, water, sugar, plant cream, eggs, edible salt, yeast, corn starch, sodium stearoyl lactate, vitamin C, amylase, calcium propionate, sodium dehydroacetate and edible spices.
I don't know, there are so many things in a loaf of bread, which is simply too complicated compared with steamed bread. So what are the functions of these ingredients?
First of all, according to the national regulations on food labeling, all raw materials in food need to be displayed in the ingredient list in order of increasing quantity, so the main ingredients in this bread are high-gluten wheat flour, water, sugar and oil. "High gluten" refers to the high content of protein in wheat flour, which is beneficial to the bread to become bigger and still maintain a certain elasticity after fermentation. Sugar mainly provides sweetness, improves the taste of bread, makes most people like it more, and makes dough softer. However, refined sugar is a major culprit leading to the disease of modern civilization. At present, WHO once again warns about the intake of sugar (refined sugar), suggesting that adults and children should reduce the daily intake of free sugar to below 65,438+00% of the total energy intake (about 50 grams), and further reduce it to below 5% or about 25 grams per day, so as to have more health benefits.
Vegetable butter, which sounds very attractive to people, actually has little to do with milk, nor is it oil extracted from milk. In fact, it is hydrogenated vegetable oil, sometimes called "margarine", "shortening" and "margarine". Although vegetable cream makes bread sweeter and softer, it not only increases the calories of bread, but also easily hides some trans fatty acids that are not conducive to cardiovascular and cerebrovascular health. Naturally, the less trans fatty acids we consume, the better. Although the amount of oil added to bread is not particularly high, it doesn't matter if you eat it occasionally, but it can't be ignored for office workers who take this bread as breakfast every day.
Salt and yeast are the basic raw materials for making bread. Adding salt can help protein molecules in flour to form a complete network structure, and at the same time, the wrapped water is distributed more evenly in it, making bread more delicious. The carbon dioxide produced by yeast fermentation in dough is the hero of making bread swell and loose, and it can also increase the aroma and flavor of bread.
The latter ingredients are mostly food additives. Among them, corn starch, glycerol monostearate, vitamin C and amylase all belong to bread improvers. Corn starch and amylase can improve the softness of bread, and glycerol monostearate can be used as emulsifier to keep bread soft and elastic and not easy to dry and harden. Vitamin C can increase the toughness of gluten. Calcium propionate and sodium dehydroacetate are preservatives, which can extend the shelf life of bread to half a year or even longer. Flavors and spices give bread more aroma, especially some flavored bread, and flavors and spices are even more essential. For example, orange-flavored bread will have corresponding orange flavor, and raisin flavor will naturally have raisin flavor.
The calorie per100g of bread like this is about 370 calories, while the calorie per100g of bread abroad is generally less than 300 calories (generally about 240-280 calories). In contrast, the calorie per100g of steamed bread is 233 calories. For a long time, this kind of bread is the staple food. Is there any reason not to get fat?