Sweet traps in the bakery secret
Many old people like the unique fluffy taste of soft bread.
What secrets can be hidden behind such fluffy?
Capture 1: Fluffy bread improvers Many bakeries have this kind of fluffy bun sold.
A head usually has a small bowl size and the price is only 1-1.
Between 5 yuan.
But if you squeeze this bread hard, you will find that the dough is actually less than 1/3 of the bread volume!
Miao Jiaqi, a senior engineer in bread making with 50 years of experience, pointed out that this is all the “credit” of bread improvers.
“Traditional bread making methods do not require the use of bread improvers. Generally sweet bread is only high-gluten flour, eggs, sugar, paste, yeast.
Miao Jiaqi said that the bread improver can make the bread softer and more elastic, and effectively delay the drying time of the bread. More importantly, the volume is larger than the traditional method and the selling is better.
”The same big dough, the traditional way of making bread will expand.
5 to 2 times, and the bread with the modifier is expanded by 2 to 3 times. If the modifier is added in a large amount, the expansion ratio may be.
In this way, at least the use of flour is less, and the way to reduce costs, of course, some people like to use.
“The use of bread improvers is actually some open secret, because it can cover up the defects of raw materials, but also mask the skill of the master.
Fan Zhihong, an associate professor at the College of Food Science, China Agricultural University, told reporters that bread improvers are a general term for a range of additives, including emulsifiers, tougheners, and mildew inhibitors.
The use of modifiers within the scope of national regulations is not hazardous.
However, recent quality inspections have found that some businesses add banned potassium bromate to the bread improver. Although it can cause whitening, strong gluten and increase elasticity, it may cause cancer.
How do you tell if an excessive amount of modifier is added to the bread?
Miao Jiaqi said, don’t try to be too soft, so it is best not to buy such bread.
It is normal for the bread to be less than 2 times the size of the dough. If it is exceeded, it should be vigilant.
Capture 2: Whole wheat bread is dyed with whole-grain bread to supplement dietary fiber. B-vitamins are more abundant, protein is more abundant, and there is also the effect of slimming and slimming. The health trend is getting more and more popular, and the whole wheat bread is more popular.Welcome.
The price of whole wheat bread is often about twice as expensive as ordinary white bread.
The average brand in the supermarket, the same weight of white bread is less than 4 dollars, and the whole wheat bread is more than 6 pieces.
The price difference in the bakery is about 6 yuan for a bag of plain bread, and about 10 yuan for whole wheat.
Aunt Liu has diabetes, and the doctor told her to eat more whole grains, so even if it is expensive, Liu Aunt only buys whole wheat every time.
“Not only the whole wheat bread is expensive, but the whole wheat flour is also more expensive than ordinary flour,”
Miao Jiaqi said. “But whole wheat bread is not made with whole wheat flour, even whole wheat flour with some wheat flour.
Foreign whole wheat breads have a uniform standard, and most of them use commercially available pre-mixed powder of uniform specifications.
But there is no standard yet, so 40% of the whole wheat flour is called whole wheat bread, and only 5% of whole wheat flour is called whole wheat bread.
“But if the whole wheat flour is too little, it will not show the “whole wheat” look.
Therefore, there is a black or brown pigment such as caramel color added to the bread in the bakery to get away with it.
Fan Zhihong said that caramel is a commonly used pigment and has little harm to the human body.
However, this dyed “pseudo-wine bread” has low nutritional value and no corresponding health effects, especially the progressive blood sugar rate is much higher than the real whole wheat bread.
If a person with diabetes eats for a long time, it will cause great harm to health.
How can I choose the real whole wheat bread?
Miao Jiaqi said, first of all, whole wheat bread is relatively rough.
Pay attention to the observation when buying, whether the organization is too delicate, whether there is a lot of natural bran in the bread.
In essence, whole wheat bread should be naturally brown and not so uniform in brown.
If the bread is too dark, it may be fake if it is close to black.
Once again, the whole wheat bread is more flexible and the taste is not so fluffy.
Finally, it can be completely discerned with a rough taste.
Trap 3: Crispy pineapple bag, croissant bag, all with margarine sweet and soft, crispy pineapple bag is a favorite of many people.
This is all thanks to the large amount of paste in the bread.
In fact, not only pineapple bags, Danish croissants and other similar crispy and fragrant breads require a lot of paste, almost all of which require butter.
According to Miao Jiaqi’s disclosure, margarine is basically used now.
Not only are those cheap bakeries, but so are many well-known chain stores.
“Pure natural oils are generally imported, which requires more than 10,000 tons, and artificial flour is only about 6,000.
“Artificial oils contain a large amount of trans fatty acids, which are more harmful than saturated fats such as lard and butter.”
Fan Zhihong said that a large number of studies have pointed out that trans-obesity will increase the risk of diabetes, cardiovascular and cerebrovascular diseases, and it is more likely to make people fat.
Natural and artificial oils have different aromas, and the former is softer.
However, if a small amount of artificial flour is added to the dough, it cannot be eaten at all.
Therefore, you can only distinguish whether or not you have trans fatty acids from the label.
Do not buy the words “ghee, shortening, vegetable shortening, plant mash, artificial paste, margarine, non-dairy creamer, creamer”.
Capture four: fruit bread multi-use essence, pigment-toned orange bread color golden, sweet orange fragrance makes it very popular.
Miss Li thinks that fruit bread is both natural and nutritious, so it is healthier.
In the bakery, the reporter saw that the fruity bread was very popular.
Yellow banana flavor, pink strawberry flavor, green cantaloupe flavor. everything.
“The fruit bread made with fruit juice is almost zero,” Miao Jiaqi said.
The “fruit flavor” of many fruit breads is made up of flavors, sugars and sour agents, and then dressed up with pigments, it is a “fruit look”.
Will the bread with flesh be better?
“According to national standards, the pulp content of pulp bread should account for 50% – 60%, but not in many places.
“The addition of fruit is less, the natural aroma and taste are not enough, so the essence and pigment will also be added to the pulp bread to achieve the desired effect.
Fan Zhihong said that in fact people can use common sense to distinguish.
“After baking at a high temperature, can the color of the juice be so bright and beautiful?
“So, don’t buy bread that is too bright and full of color.”
The natural fruit scent is fresh and natural, and the taste is relatively light. If the scent is particularly rich, it will definitely add flavor.
Capture 5: The ham bag is filled with inferior ham and ham. In the bakery, the savory bread represented by various ham and meat loose bags holds up half of the bread.
Mr. Zhou, who calls himself a “carnivorous family”, told reporters that his daily breakfast is a ham bag or a fluffy bag, because “love to eat salty, and meat has noodles, feel better nutrition.”
But the ham bag is also stupid.
Miao Jiaqi said that the price difference between different hams is very large.
In order to reduce costs, many small shops will choose cheap ham to make bread.
“Good shop with pure meat ham, the cheaper ham is starch plus some meat to melt the essence and pigment.” This kind of cheap ham is mostly produced by unknown manufacturers, quality and safety are difficult to guarantee.
Trap 6: In addition to flour and flour in sweet bread, the most used raw material for making bread is white sugar.
Of course, “smart” stores will also come up with ideas.
Miao Jiaqi said that in order to reduce costs, many bakeries use sweeteners to partially replace white sugar.
”In general, 20% sugar should be added to sweet bread, many people only use 10% sugar, and the rest are replaced with a small amount of sweetener.”
Miao Jiaqi told reporters that “white sugar is the nourishment of yeast, and at the same time it can increase the color of bread.
The sugar is added less, the yeast is not fermented enough, the color is insufficient, and only bread improvers and pigments can be added instead.
The most widely used sweeteners today are saccharin and a sweetener that is less expensive than it.
Their sweetness is several times higher than white sugar, and the price is much cheaper.
There is also the safety of sweeteners, Fan Zhihong said, there are too many studies that excessive saccharin can cause cancer, but it is still inconclusive.
However, it cannot be denied that long-term consumption of this synthetic chemical is not good for human health.
The taste of sweeteners is different from that of white sugar.
Miao Jiaqi said that the sweetness of the sweetener stayed in the mouth for a period of time, and the aftertaste was bitter.
Trap 7: What is the most profitable bakery in the bakery?
That’s right, it’s an expensive cream cake.
The reporter saw in the bakery, the ordinary 6-inch birthday cake, the price ranged from 60 yuan to more than 100 yuan.
However, the material used to make the cream cake is very cheap.
Miao Jiaqi said that the most expensive raw material in the birthday cake is cream, but only 16 yuan and 1 kilogram.
And this one can do five or six such birthday cakes.
Doesn’t it mean that “10 pounds of milk can produce 1 pound of cream”?
How is the cost of a cream cake so low?
It turns out that most of the bakery nowadays is not made of natural milk cream, but the vegetable butter is replaced by “fat cream”.
Fan Zhihong said that this kind of “fat cream” is the most deceptive. Many bakeries with this kind of cream still use the signboard to say that they are “pure plants and exclude cholesterol.”
“Actually, the trans fatty acids in this margarine are harmful to the human body than the benchmark oxide!