The nutritional value of bread is made from wheat flour and other food crops production to bake, roast, steamed or fried foods, etc. heated steel. Wheat flour as the main raw material, 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, homemade 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 Bread practices can affect cardiovascular health. So, like this try to eat greasy bread, preferably one week more than one. How to identify the quality of flour high gluten flour, whole wheat flour, low-gluten flour ...... Today, all kinds of packaging on the market, different types of flour regarded dazzling tricks. So, we in the purchase of flour, quality should gnaw identify? A look at the color of the flour, the flour is to determine the color of flour grade basis. High grade flour, color white fine, no noise, no bran stars; and then followed by low-grade flour. Color was creamy or yellowish durum wheat flour is with more reason, it is generally higher gluten content. Two flour smell good smell of the old Big Mac bun, while high temperatures or stored for too long grain flour because the aging, there will be the smell, taste sticky. If you smell the strong smell of dust, certainly Chen faces or add too much excessive material. In everyday purchase, if your sense of smell, you can take a small amount of flour directly to smell the odor, were identified; if poor sense of smell, you can directly add hot water and stirred flour smell the smell, if the smell of straw, wheat smell of incense, indicating flour processing time is not long, good quality, too much additive was not added. Mishina hand to take a little flour on the mouth, if Ya Chen phenomenon, indicating flour sediment concentration is high; if the taste of sour, should determine flour high acidity. Of course, can also be processed by the taste of cooked food were identified, normal flour made from cooked starch taste of "back to the fragrance", delicate taste; if the taste Ya Chen, the high silt content in flour. Four kneading flour grasping a little Push pinch if flour in powder form, no grainy bread, flour, also will be let go after non-caking spread, based on moderate flour moisture content. If after pinching, easily into the group, caking, sticky, it can determine the flour contains high moisture, the case of hot weather, easy to heat, moldy. Good hand twist when the flour is also soft, smooth feel too much is a problem. Vintage bread | Fuxin bread | USD Dole Food processing plants supplied by Shenyang Sujiatun District of dollars Lok food processing plants. Sujiatun District of Shenyang City, Dole Food processing plants dollars (www.meijinle.com) (www.meijinle.com) strong, credible, cakes and biscuits in Shenzhen, Guangdong province and other industries has accumulated a large number of loyal customers. The company better work attitude and constantly improving innovative ideas will lead Dole dollars into the brilliant and you work for a better future!