Many people's breakfast is standard bread, and the habit of getting up to two pieces seems to have become the key to a new day.
The composition of different breads is very different, and the effects on the body are also different. This article is about choosing bread carefully, so keep up!
Advanced cheats for buying bread
Today we're going to share the tips of buying bread and teach you how to be a savvy consumer in a bakery!
1. Understand the first-in, first-out principle
Fiddle-served, first-out is the first lesson a bakery staff receives in-store training. Bread and pastries sold on shelves and exhibition shelves, at the time of sale, priority is given to customers to take the products that are put in first.
Therefore, on the bread shelf, the bread placed at the back is often the freshest, because customers will generally start from the front to pick up the bread.
If it is not the customer's own pick-up, but by the clerk to pick up, it is the opposite direction, the customer-facing side is the freshest, and the clerk side is the earlier product.
For example, cake small pastries are usually placed in glass display cabinets, the freshest and most beautiful products are facing customers, and the clerk often picks up small pastries for you.
2. Pay attention to secondary processing products
Bakeries don't always sell freshly baked products, and some breads have a shelf life of three to five days, and breads that are close to the shelf life tend to be unsalable. At this time, these breads are reprocessed and sold as new products, which is a common way for bakeries to reduce waste.
PS: There is no quality problem with the products produced in this way, and Xiaobian often buys and eats them. What needs to be guarded against is a small number of bad merchants, using bread beyond the shelf life for secondary processing, so when choosing these reprocessed products, you can keep an eye on it to see if the merchants are conscientious.
Common secondary processing products are:
(1) Bake slices of toast
After dipping egg liquid, adding cheese, smearing with sauce and other operations, and then baking toast slices or bread slices, regular stores will use bread toast that is still within the shelf life, and there is no quality problem.
(2) Some sandwich products
The toast slices are wrapped in egg mixture, sandwiched with ham slices and pork fluffy sauce, and then baked in the oven, the children who enter the store are hungry and crying.
Sandwich products are a great tool for consuming bread, but if you don't use the fresh bread of the day, it often requires additional processing steps, such as re-baking, adding egg mixture, sauce, etc.
(3) Bread crispy strips
Near the expiration date of the toast slices cut into strips, sprayed with butter, sprinkled with sugar, baked at high temperature, it is a tempting small snack, a large bag is also cheap, placed at the cash register, it is natural to bring a pack at checkout.
(4) Garlic baguettes/bread chips
In the same way as crispy strips, some European buns and multigrain bread can also be cut into thin slices and baked into crisps at high temperatures.
The most common example is the baguette, the baguette that was not sold that day, the second one is soft, at this time you can cut thin slices, coated with garlic butter, baked into fragrant garlic baguette slices.
3. Pay attention to the production label
Who wouldn't look at a production label?
But informants in the industry tell us that production labels are not always real, and it is not uncommon in the news to change production dates, which is the usual means of bad businesses. So how to confirm that the production label has not been passive?
Beware of labels that don't
If the date of the production label on the bread cake is handwritten or stamped with a date stamp, then we must pay attention to whether all the bread cakes in their home are the same handwritten and stamped labels.
If in the standardized products of large chain brands, there are suddenly several handwritten and stamped products, which are a little different from other products, then you must be careful.
Sometimes if you have doubts about the products you buy home, you may want to tear off the labels that are glued to them, and you may find something different...
When some unscrupulous merchants change their labels, they will tear off the old labels and stamp the new labels in place. Such actions often leave traces, such as imprints, old labels that have not been torn clean, wiped packaging surfaces, and so on.
It should be stated that some of the irregular operations mentioned in the article may appear, generally the individual behaviors of individual stores and practitioners, regular baking enterprises, chain enterprises have standardized operating procedures, and will be listed by local regulatory authorities as regular inspection objects, and the baking industry products are generally very safe. This article only provides you with a better distinction between the advantages and disadvantages of bakeries, supports the integrity of the store, and avoids the store where there are doubts.
Eat less of these kinds of bread
Bread is very popular with everyone as a breakfast or daily snack, but although bread is tempting, there are many health risks. Because not every bread is suitable for daily diet, let's learn it with Xiaobian!
1. Colorful bread
Such as: a variety of chocolate bags, matcha bags, ham bags, all kinds of fruit canned bread, etc.
In order to increase the taste, this type of bread is often high in oil and sugar, and even adds a large number of flour modifiers, spices and other ingredients or additives.
2. Shortened bread
The layered puff pastry uses oil to block the connection between the flours, allowing the bread to achieve a clear layered and crispy taste.
This kind of bread, generally to add 20% - 30% of butter or shortening, in order to form a special layered structure, whether to use vegetable butter, it is unknown. Therefore, this kind of bread contains a lot of fat, and the energy is not generally high.
Typically represented is the croissant. There is also a chocolate puff pastry bun, which is a danish bread with high calorie content, also known as a puff pastry bun.
3. Fake whole wheat bread
Whole wheat bread is made from whole wheat flour and contains the bran, germ and endosperm part of the wheat, but the so-called whole wheat bread sold on the market is not really whole wheat bread.
Although the surface looks black and brown, no different from real whole wheat bread, you can see from the ingredient list that the first place is not whole wheat flour, but wheat flour.
Looking like whole wheat bread, it is actually an additional addition of syrup, caramel coloring, so that the bread appears light brown, making the bread look like it is made of whole wheat, and because of the more bran fiber and the harder taste, the number of people accepted is relatively small.
In order to improve these tastes, many breads will add quality improvers, additives and other softening bread, many people choose whole wheat bread in order to eat healthier will choose whole wheat bread, but unconsciously ingest a lot of additional chemical additives, it can be said that it is not worth the loss.
True whole wheat bread: No wheat flour, it must be 100% whole wheat. And the first place in the ingredient list is whole wheat flour, followed by water and others.
4. Margarine bread
The cream used in brioche bread is generally vegetable cream (also called hydrogenated vegetable oil, that is, margarine), which contains trans fatty acids, and excessive consumption will cause obesity and increase the risk of cardiovascular disease.
If you see these names on the ingredient list, they are all hydrogenated vegetable oils containing trans fatty acids: margarine, margarine, vegetable cream, vegetable shortening, creamer, ghee, marciline...
In addition, bread with a long shelf life (up to more than 1 month) should also be bought less.
Because bread as a kind of moisture, sugar and fat content are a lot of food, it is easy to breed bacteria, in order to extend the shelf life of bread, manufacturers need to add a lot of preservatives to prepackaged bread. Although as long as the preservative is used within the dose specified by the state, there is no need to worry about safety, but it is useless to eat more.
Source: High Quality Of Life Home
Edit: Gao Qin