Energy digestibility of various types of food and bread comparison type of food can take advantage of carbohydrate protein fat (%), milk products, milk, cream cheese 97959893 cereals (including bread), fruits and vegetables Meat and fish eggs dried beans and meat compared to loss of protein digestion (about one fifth), cereals obvious. But the absorption rate of mineral salts is certain processing wholesale bread, so the whole wheat bread, although a higher mineral content, but can not be completely absorbed. Protein absorption rate of just because of how many carbohydrates contained in food varies. Have this diet (if whole wheat bread) Bread processing Square, healthy protein absorption rate up to 95%. Whole wheat bread during digestion, nutrient absorption rate better than white bread because of its high fiber content of the rules. And similar fibrous bran prevents digestive and nutrients tightly close together. Oatmeal is very important for the stimulation of the small intestine, especially for some people. Whole wheat flour to absorb nutrition insufficiency is due to incomplete processing technology grinding of bread, as if oatmeal can also be ground into a fine like flour, then the absorption rate will increase, and the mineral salts are more easily absorbed. Therefore, it is more like to use refined flour. Currently baking grease on the Chinese market can be divided into three categories: a natural butter (such as Anchor butter), dairy products extracted from semi-solid products. Healing cream production method is to put some quiet time bread milk processing, it will produce a layer of floating Naipi, the main component of Naipi fat. Naipi into the skin and then remove the pocket, hang up and repeatedly beat, rub, Naipi will gradually become a cream. Two margarine: margarine as a butter substitute deficiency occurs. French scientists isolated the first part of the soft butter fat out, mixed with milk, got something like cream, margarine since then developed. Currently, the processing quality is better than margarine butter. Margarine Chinese market are mainly oil-in-water type. Three Shortening: Shortening margarine is based on evolved. The difference between shortening and margarine is free of water. Shortening originated in the United States, due to the shortage of lard, cottonseed oil harvest, so they made cotton seed oil and butter mix as a substitute for lard. This oil shortening of good, it is called shortening. Later, the introduction of the grease hardening technology, shortening from the original hybrid developed to the full hydrogenation type. Fully hydrogenated fats than hybrid anti-fat rancidity good, stable, fusion, and can produce any melting products, so it is suitable for bakery requirements. Now, with the Restriction of hydrogenated oil, a lot of oil and grease plant and the introduction of transesterification extremely hydrogenated oils and fats, the transesterification extremely hydrogenated oil or solid fat and animal fats, vegetable oils by mixing, with or without the addition of emulsifier, as well as colors, flavors, antioxidants, and now prepared baking shortenings on the market. , Bakery processing, Fushun Loaf, US dollars provided by the Dole Food Sujiatun District of Shenyang City, Dole Food processing plants dollars. 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!