The aroma from the bakery always attracts passers-by to stop and enter the store to taste it. The aroma of bread is mainly composed of two parts, one is the aroma produced by the caramelization of sugar in the surface part. In the process of caramelization of sugar, for example, when sugar is heated, the water contained in the sugar dissolves into a transparent syrup. After continuous heating, it turns into a light sugar color (the temperature of the sugar is 160°C), and then becomes a heavy sugar color (the temperature of the sugar is 180°C). The caramel of the pudding is adjusted within this range, and by this stage the sweetness of the sugar is almost gone, leaving only a strong caramel flavor.
The other is the aroma produced by the Mena reaction (aminocarbonyl reaction). This is the use of amino acid compounds present in the dough and carbonyl compounds such as glucose and fructose to react with each other due to heating, and finally generate the aroma of the substance. Simply put, it is the unique aroma produced by heating proteins and sugars. When baking bread, the outer crust that can feel the sweet smell is formed because of this chemical reaction.
Aromatic alcohols account for more than 95% of the total fragrance source of the soft inner side of the bread, and the rest are composed of dozens of very small fragrance components. When cutting fully baked bread, sometimes a pungent smell comes out, which is the aroma of aromatic alcohols. Aromatic alcohols are mostly oxidized over a period of time and therefore cannot remain in bread in large quantities. In addition, the aroma of the outer crust, usually after a few hours, is evenly mixed with the aroma of the soft inner side, and spreads throughout the bread.
With the accelerated pace of life, more and more people choose to eat bread for breakfast, which not only saves time but also enjoys delicious food, but there are so many types of bread, what kind of bread is suitable for breakfast? It is recommended to eat whole-wheat bread, because there is more crude fiber in the bread. After getting up in the morning, the human body's gastrointestinal function gradually wakes up. At this time, proper use of crude fiber can help promote gastrointestinal motility and relieve bowel movement. would also be very helpful.
Many people dare not eat too many carbohydrates in order to lose weight, so they choose to eat whole-wheat bread. Whole-wheat bread refers to bread made with whole-wheat flour without removing the outer bran and germ, which is different from refined white flour (that is, wheat grains). General bread made by removing the bran germ). Only the flour containing germ, endosperm and bran is the real whole wheat flour. Its color is black, the quality is coarse, and the bran is visible to the naked eye. When using, it must be mixed with a certain proportion of refined white flour, and the shelf life is short. Compared with polished rice flour, whole wheat flour retains more minerals and dietary fiber, which can expand food, increase the volume of feces, promote gastrointestinal motility, and promote defecation. Moreover, it will be mixed with other foods that are ingested together to form a gel, which slows down the absorption of sugar, especially produces a feeling of fullness, and is not hungry for a long time.
