The nutritional value of bread is made from wheat flour and other food crops produced sugar bread to bake, roast, steamed or fried foods, etc. heated steel. Wheat flour as the main raw material bread, yeast, eggs, oil and nuts, add water to prepare a dough, after fermentation, integer, shaping, baking, cooling and other programs made baked goods. Bread press materials can be divided into white bread, whole wheat bread and multigrain bread into three categories; use can be divided into two types of bread loaves and pastries; can be divided according to the taste of soft bread, crisp bread, spongy bread and hard Bread four categories. Europeans bread as a staple, prefer full bite of hard bread, Asians prefer soft texture of bread, for the people, but often is a kind of snack bread. The nutritional value of bread is a human nutrient content of foods most complete, contains protein, fat, carbohydrates, vitamins and small amounts of calcium, potassium, magnesium, zinc and other minerals, diverse tastes, easy to digest, absorb, convenience food, not gastrointestinal damage, popular people love in their daily lives. However, it is best not to eat too much to pay attention to Danish bread, this bread is the highest calorie spongy bread, which is characterized by high levels of saturated fats and calories, usually containing 20% ??to 30% of the butter or shortening, can do a special layered structure, such as croissants, raisin bread, chocolate cakes and other packages. Its soft texture, very tasty, but it may contain trans fatty acids, can affect cardiovascular health. So, like this try to eat greasy bread, preferably one week more than one. Food taboos and recognition of a whole wheat bread, baked bread is best placed after two hours to eat, fresh bread, a basic element of good, fresh-baked bread smells fragrant, it was butter flavor, the flavor of the bread itself To completely cool before tasting it; 2, the market some bread with cheese, cream, butter bread flavor, high in saturated fat, should not eat. Some bread will contain more calories, because in the production process, increasing the salt, sugar and edible fat. Special Note: Whole wheat bread is brown, but brown bread, whole wheat bread is not necessarily a lot of people are often confused by the color of food, mistakenly believe that brown bread is whole wheat bread. As everyone knows, it's just food coloring added baker baking bread in white flour or added caramel syrup, baked at high temperature use occurred "charring" phenomenon, so that bread has a very natural beige, looks like "whole wheat bread", so that ordinary bread more attractive purchase hue. Recognition: whether to look more closely cut bread, a taste will be open to the objection, and the other is to add a germ, bran in white flour, processed out of bread appearance, taste like whole wheat bread, but eat up although there rough feeling, but the feeling in the mouth of bran, not full of wheat grains. Small grains bread | USD Dole (certified) | Shenyang Sujiatun District bread provided by the Dole Food Factory Shenyang dollars. 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.