How to identify differences in the quality of bread and fresh food is a favorite of modern people, it has become a lifestyle trend. "Family office generally too late to eat breakfast in the morning, many people from work to buy bread as breakfast the next day at noon, and a little white-collar office center to buy a sandwich meal. The quality of bread, how to identify it, Saixi Wei baking school to provide some way. glass of milk, a loaf of bread characteristics of small bread, plus an egg, most office workers breakfast has become the "gold partner", and how the quality of bread, breakfast nutrition is directly related to safety. How ? The quality of a bread identification is to identify good quality bread surface color is golden yellow to brownish-yellow uniform color, luster, no scorched, white phenomenon;. times the quality of the bread surface is dark red, the bottom is brown red, slightly worse gloss, color unevenly distributed; inferior raw bread, paste serious, or moldy and showed some gray spots two, it is the shape of the identification if good quality bread, round bread must be convex, listening. Bread-sectional size of the type should be the same, the other neat tricks bread should be correct, all surfaces are outwardly bulging bread; times the quality of bread and a little bit distorted, a small number of adhesions, but there is no clear pattern of products; low-quality bread the appearance of serious out of shape, collapsed rack, adhesions are quite serious. Third, the structure identification. Good quality bread can be observed from the aspect uniform fine pores, no big holes, endoplasmic white and elastic, fruit material spread evenly, organizations like fluffy sponge like, no raw heart; second level of organization somewhat less fluffy bread quality, uneven pores, elasticity is somewhat less;. poor quality of bread made from the bad, nonporous, animate the heart, not fluffy, inelastic, fruit material discoloration IV Is smell and taste to identify good quality bread taste sweet soft bread, stick teeth, there is the variety-specific flavor, fragrance and taste have yeast after fermentation; times the quality of bread softness somewhat less obvious due flavor, slightly sour taste;. poor quality bread bun factory sticky teeth, sour taste, musty odors and other undesirable species are basically three types of bread wheat bread is produced in the traditional staple of the country, nutritious and delicious bread to meet the energy needs of the people, has been stretching so far. long, diligent and intelligent working people developed numerous types of bread, but overall still can be divided into three categories. 1. sourdough bread sourdough bread contains small pores wholesale bread, but the effect is the production of fermented bread The yeast example raisin bread and whole wheat bread is fermented bread. Pizzas and burgers are also yeast breads. 2. Quick bread Quick Bread takes less time than yeast breads. They effect by yeast fermentation, instead of yeast caused, for example corn bread, donuts, muffins and quick breads are pancakes. 3. flat pack this bread as its name suggests, is a flat planar package includes the Mexican tortillas, India and the Middle East pita pizza. Typically, they have to fill the void filling and seasonings. grains bread, dollar Dole Food (online consultation), Yingkou bread provided by the Shenyang City Sujiatun District of dollars of Dole Food processing Shenyang City Sujiatun District of dollars in music 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, honesty and trustworthiness policy, and satisfy customer needs. Dole leadership in dollars with the staff warmly welcome all inquiries negotiations to create dollars Dole better future.