Detailed digestibility of bread flour protein through cooking or baking after relatively easy to digest, gluten because it is easy and digestive juice produced by the contact, so the bread is easier to digest than other foods. Protein wheat is the best of all cereal bakery processing, but it still belongs to the second level of protein, because it can not be fully utilized in the body, so when we eat animal protein should join together to eat. But the process of making bread, add the nutritional value of milk is even more improved. Usually very easy to absorb fat, fat digestibility by its melting point affect processing Square bread, wheat fat melting point 50 ℉, usually liquid, it is easy to digest, because most of the fat wheat germ concentrate on portions, So germ bread more digestible than ordinary bread. Bread digestion begins in the mouth, saliva digestion of starch is transformed into dextrin and maltose, the amount of change in accordance with the full extent of bread to chew, and so are a result of the moisture content of fresh bread, less contact with the saliva in the mouth, it is the degree of digestion within the oral cavity and less, but the extent of grilled toast or crackers in the mouth are more completely digested bread processing video, because when chewing dry foods promote saliva secretion of saliva is completely blended. Bread stay for about 3.5 hours in the stomach until the changing nature of the protein. Fresh bread in the stomach will form a thicker block, not easily digest saturated. In the small intestine, digestion of starch and protein within the bread considered completely, and the absorption also in this conduct. Production methods sliced ??bread Step 1: First of raw materials except the butter is added, mixed, appear rough tissue after adding the butter, knead until the completion stage, starting first fermentation (30 °, 45 minutes); the second step: a After fermentation, the exhaust gas, is divided into 3 parts, round, rest for 20 minutes; the third step: Use a secondary roll roll method, shaping, into toast mold start secondary fermentation (30 °, 50 minutes); first four steps: sent to nearly 10% full time, brush the egg; Step five: Preheat oven to 200 degrees, the lowest level for 45 minutes. Remove complete sliced ??bread production. Bread factory, US $ Dole Food (online consultation), Jinzhou Loaf provided by Sujiatun District of Shenyang City Music dollars in 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.