Bread various healthy small trap is now faster and faster pace of life, so people become very simple breakfast, breakfast bread is one, then the bread healthy? Let's look at 99 health network experts say the bread of the four health trap. Trap 1: crispy pineapple buns, croissants, both sweet and soft margarine, crispy pineapple buns are a lot of people's favorite. This is all thanks to a lot of bread and butter. In fact, not only is the pineapple buns, croissants, Danish and other such crisp and fragrant bread requires a lot of butter, bread almost every need with butter. Now basically using margarine. Trap 2: Multi-fruit bread flavor, color tone of fact, people with common sense can discern. "After high temperature baking, juice bright colors where you can do that pretty?" So, the color is too bright rich do not buy bread. Fresh and natural fruit flavor, taste more light, especially if the fragrance would certainly add a rich flavor. Trap 3: whole wheat bread with whole wheat bread pigment dyed price often more expensive than ordinary white bread about twice. Ordinary supermarket brand, the same weight of white bread is less than four dollars, and whole wheat bread would more than six. Bakery bigger the price difference, and down 6 dollars a bag of ordinary bread, and whole wheat requires around 10 dollars. Liu aunt have diabetes, the doctor told her to eat more whole grains, so even if your many Fuxin bun calories, Liu aunt or each only buy whole wheat. But if whole wheat flour is too small, it does not exhibit "whole wheat" look to. Therefore, there is a bakery was added to bread caramel and other black or brown pigment to muddle through. Trap 4: fluffy bread improver many bakeries have such a soft bun sold. Heads generally have a small bowl size, price is only between 1-1.5 million. But if the hard kneading bread, you will find the volume of bread dough is actually less than 1/3! 50 years of experience in the bread-making engineer Miao Jia Qi pointed out that it was all bread improver "credit" . Modulation method 2013-5-4 modulation dough dough water addition amount of water is generally 45% to 60% of the amount of flour, requirements and formulations sugar, salt, milk, egg products, according to the specific content may be. Flour moisture content than the standard value, as appropriate, less water, add more water and vice versa. High gluten flour, as appropriate, containing more water. Salt reduces the water absorption of flour, plus 2% salt, 3% water absorption will be reduced. Sugar also cause decreased water absorption of flour, sugar every 5% increase, decrease water absorption of 1%. Milk and milk: milk contains 87.2% water, formula milk if 100 ml, less water should be about 80 ml. If the formula is milk, then add water to increase Fuxin small bread calories, every 1% increase in milk, the dough by adding water to about 1%. Egg: egg mixture containing 70% of water in Fuxin bun calories, so if egg recipe Fuxin bread calories, the amount of water should be reduced. Each additional 100 grams of egg, add about 70 ml of water should be reduced. Master transfer surface of the dough modulation method and the time after about four stages: a variety of ingredients to make a uniform dispersion and mixing; let fully absorbing form gluten flour; so combine into large pieces gluten gluten; facilitate the penetration of moisture inside the protein, so that the dough flexible, extensibility and toughness. In general, the production of 2 kg of bread dough can be manual. Hand modulation method determined in accordance with the modulation stage dough. First, stirring, according to the order of feeding by hand mixing a variety of ingredients, then break apart and spread over the platen surface, still 3 to 5 minutes. So fully absorbing form gluten flour, then you can join the oil, carried off, roll, whipped, Tuirou, each dough evenly mixed with resin, a lot of water to penetrate into the interior of proteins. The formation of elastic, dough extensibility and toughness. From outward appearances, showing the shiny surface of the dough, transfer powder is completed, the entire tone powder for about 10 to 14 minutes. Small bread _ Wholesale US $ Dole Food (online consultation) _ Fuxin bread 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.