〗 〖Bread classical era of the classical era, the most common source is to retain a piece of fermented yeast dough. Roman writer Pliny the Elder wrote, Gauls and Iberians used the foam on beer and left side, made "lighter than the rest of the bread." In some wines than beer places, people use grape juice filter out residue mixing flour, bran-dip or directly to the yeast in wines. Classical era has variety of bread. Ancient Greeks used barley to make bread, wheat bread is very precious. Athens Solon's first consul wrote, only the banquet when they could bake bread wheat. Athens appeared very early occupation baker, to the 2nd century, with the Greek Asia Minor became a Roman province in the Roman city can be seen in Greece to bakers. Foreign bakers were allowed to work in Rome set up trade unions. Roman writer Art Naos in the "feast of the wise," a book described the Roman people eat bread, cakes, cookies and pastries, as a witness to history. The book mentioned there pancake bread, honey oil bread, mushroom-shaped bread covered with poppy seeds, as well as a unique army spits baked rolls. Wheat used to make bread are also differences in the type and quality of small bakeries, 4th century BC comedy writer Diphilus described:. "Wheat bread everywhere better than barley, and nutrition, good digestion, how to eat Fantastic" then to the merits of flour sifted flour is best, followed by ordinary coarse wheat flour, not whole wheat bread off the net for the worst. The importance of bread can be seen from the name. Other parts of a meal is called "seasoning" (ópson), described on the table no matter what there is, it is the bread of side dishes. Bread emulsifier does not harm human Associate Professor of Food Science and Nutritional Engineering, China Agricultural University, Zhu Yi told reporters, "Bread in the production process are generally emulsifier to join" because there are a lot of effect emulsifier milk bread , you can connect the water and oil, reducing the surface tension of the water and oil to form a stable "oil in water" or a state of "water in oil", and do so out of bread will not appear collapse frame, soft, shiny. If not emulsifier, put two days will harden aging bread, bread plus emulsifier is equivalent to the "anti-aging agent" and "preservative" bread of the core is not easy to aging. Zhu Yi said that, in addition to bread, cakes, other baked food emulsifier which will also play a leavening effect. Emulsifiers currently on the market, in general, the security is very good, so most do not specify the allowed daily intake, some emulsifier itself from the food. Consumers worry about small bread, if businesses want to add the emulsifier how to do it? Zhu Yi said that it will affect the emulsifier adds a bread flavor and taste, but also increase the cost of business, no need to add excess for businesses. Therefore bread emulsifiers into the body, will not cause damage to human health, consumers do not have to talk about "Tim" discoloration. Floss bun, US $ Dole Food (certified), Shenyang small bread provided by the Shenyang City Sujiatun District of dollars Lok food processing plants. Sujiatun District of Shenyang City Music dollars in food processing plants (www.meijinle.com) (www.meijinle.com) Guangdong Shenzhen, cakes and biscuits leaders, over the years, the company is implementing the scientific management, innovation and development, the principle of honesty and trustworthiness , the maximum meet customer needs. Dole leadership in dollars with the staff warmly welcome all inquiries negotiations to create dollars Dole better future.