Various types of food and bread digestibility of cereals, fruits and vegetables Meat and fish eggs dried beans and meat compared to loss of protein digestion, cereals obvious. But the absorption rate is certain mineral salts, so 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. There are small bread plant this diet, healthy protein absorption rate up to 95%. Bread important nutrients are vitamin and mineral salts. Its contents are different in various parts of the wheat. Wheat endosperm protein containing the lowest, but closer to the bran, the higher its protein content, so the higher the proportion of high-gluten flour protein contained. Containing protein portion of wheat and the other containing a large amount of iron, vitamins and niacin. Germ contain protein. Iron and vitamins are a lot of vitamin B contained in the cotyledon amount also exceeded bran contained. This principle was discovered during World War II, it can be separated cotyledons out of French wheat bread, add the flour in the various countries of the original. This is the grain research association in World War II, a major achievement. Cotyledons Mai 1.5 per cent by weight, but it contains vitamin B accounts for about 59%. In the process of the production of flour, phytic acid has a great influence. Because of this acid contained in the bran during digestion would insoluble calcium salts formed in the body. Phytic acid in vivo binding of calcium from food, if milk and eggs. Therefore, to form insoluble calcium salts may lead to a lack of calcium and the formation of rickets. During World War II, in Ireland we had had such a phenomenon wholesale bread, because that time is used whole wheat flour and the lack of other complementary foods. Phytin to absorb the impact in the United States is due to long-term research and gradually understood. When eighty-five percent refined flour bread bag, two of the seven added calcium. Later, when ninety percent of refined flour used, net addition of calcium fourteen ounces. How much bread taste and moisture and oil relations vice material is the key to determine the use of good or bad taste bread basic materials: flour, water, yeast, salt making French bread called light taste of bread. In contrast, the basic material for a large number of butter or shortening, sugar, eggs, bread, etc., called the strong taste of bread. Light taste of bread, some embedded vice material, with aromatic salt to taste, it is suitable for as a staple food. Strong taste of bread, as containing a large number of deputy material, so eat up the taste is very soft and have a fluffy. However, too much content deputy material, it may cause endoplasmic reticular structure is difficult to form, and yeast fertility will diminish. When making a strong taste of bread, kneading time is longer, the amount of yeast must also be more than the light taste of bread. Bread according to moisture or fat content ratio is different, and change a variety of different types of bread in the water (including the water contained within the grease included) how much content is the key to determine good or bad taste. Honey buns | bread | USD Dole Food provided by 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, in Shenyang, Liaoning province biscuit pastry industry 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!