Bread Facts and Stories

Bread always seems very appealing, and sorting them can be quite tricky. What are the key points for selecting bread? Compare and see which common mistakes you have made.

◆ By purpose: they can be divided into "main meal bread" and "pastry" bread".

◆ By texture: they can be classified as "soft bread", "crisp crust bread", "flaky bread", and "hard bread" in four categories

◆ By ingredients: they can be categorized as "white flour" bread,"whole wheat bread", and "mixed grain bread".

In terms of calories, the crisp crust bread has the lowest because it is not sweet and contains little sugar, salt, or oil.After baking, its crust becomes crispy and hard, very delicious when eaten hot."French main meal bread"and "Russian 'big rye' loaf" both belong to this category, with similar nutritional value "steamed bun". Hard bread and soft bread add

"eggs","sugar","milk","oil", etc., but the amount of water added differs."Butter" is often used in the soft sweet bread, like "toast bread", "butter bread", and most decorative pastries. Soft sweet bread contains about 15% sugar and 10% oil,"butter", but with increased nutritional value from added eggs and "powdered milk", making it suitable for children to eat."Danish pastry" is the highest in calories among soft bread, also known as "flaky bread". It needs to add 20% to 30%"butter" or "shortening", forming a special layered structure and often made into croissant,

"raisin""flat bread","chocolate""pastry".It has a crispy, soft texture that is very delicious, but it contains too much saturated fat and calories, as well as possibly harmful "trans fatty acids" for the heart. Try to buy less of this type of bread, limiting it to once a week at most. Most breads are made from "white flour", with soft texture and easy digestion, low in dietary fiber."Whole wheat bread"is more beneficial to health because it is rich in fiber, helps clean the intestines, slows down digestion and absorption, and aids in preventing obesity. Children over two years old can start trying whole wheat bread to develop a preference for "coarse" foods."Whole wheat bread"

Generally, bread is made from white flour.with brown color and visible bran fragments on the surface, coarse but fragrant. It has higher nutritional value than white bread, with abundant B vitamins, which makes it susceptible to mold faster due to its appeal to microorganisms. Consumers should note that a brown color does not necessarily indicate whole wheat bread; some companies may use white flour and add caramel coloring to make the bread appear darker. To identify true whole wheat bread,

look for sufficient bran fragments."Oat" bread, "black bread", and "bean powder bread" offer significant dietary fiber as well. When selecting bread, choose the freshest one possible; consume it quickly if near expiration to avoid spoilage. Be cautious of promotions in stores, checking for impending expiration dates.

"Starch sugar"accounts for about 60% of bread, with plant"protein" exceeding 10%, plus minerals and B vitamins.

For breakfast, choose whole grain or whole wheat bread along with milk; add some vegetables and fruits if possible for a more balanced intake.Oatmeal bread, rye bread, bean flour bread, and so on can also provide a lot of dietary fiber. The packaging of the bread will indicate its shelf life: "In the second and third quarters (spring and summer) 2 to 3 days, in the first and fourth quarters (autumn and winter) 4 to 5 days."

When buying, you must choose the freshest possible bread. If you purchase near the expiration date, eat it immediately; do not let the bread go moldy at home. If the mall is offering discounts, be especially careful to check if the bread has already approached its expiration date. Many food companies often play tricks like "fabricating production dates" to extend product sales periods.

If you buy bread on a discount and it's about to expire, it will leave you in a dilemma: throw it away, which is a waste; or eat it slowly, but this can be unsafe. If the bread expires quickly, at home for one or two days, you cannot finish eating it either way. Throwing it out seems too wasteful;Eating it slowly is also not safe.

Starch in bread accounts for about 60%, while plant protein exceeds 10%.In addition, it contains minerals and B vitamins. For breakfast, choose whole grain or oatmeal bread, paired with a glass of milk; if possible, add some vegetables and fruits to ensure more comprehensive nutrition intake.For breakfast, you can opt for grain bread and whole wheat bread, paired with a glass of milk, and add some vegetables and fruits if possible, to make your nutrient intake more comprehensive.