how to identify "steamed bread
adding
" Shanghai "dyed steamed bread" was exposed, all local industry and Commerce quality inspection department carried out dyed steamed bread. Check out. For all kinds of unhealthy buns with "feeding", experts also gave relevant identification suggestions.
how to distinguish between true and false corn steamed bread?
a look at the color of the steamed bread. The corn flour is big, no matter how it is, it can not make the whole yellow rice steamed bread with uniform color. If the color is pure yellow and the appearance is smooth, it is best to buy such corn steamed bread carefully. In addition, the corn flour is more rough than the flour. If the steamed bread is broken and found that the "corn steamed bread" is as smooth as the ordinary flour steamed bread, the corn steamed bread is doubtful.
two is the smell of steamed bread. The flavor of "corn steamed bread" flavored with spices is pungent and the corn is too strong.
three are blisters. The steamed bread will be broken and broken into the water to see the color of the water. If the color of the water becomes the same as the color of the steamed bread, it is the pigment steamed bread. The more bright the color of the water, the higher the content of the pigment.
how to identify the addition of bun steamed bun?
steamed bread is the most common staple food on the common people's table, but according to the health department of Guangdong Province, in the early February, the province found that the aluminum in the food was too serious in the inspection of harmful metals in the food, which caused many people's concern.
"steamed bread contains aluminum, which may be caused by excessive addition of aluminum containing" leavening agent ". Jiang Weibo, Professor of food science, China Agricultural University, said. Swelling agent acid sodium aluminum phosphate, commonly used in batter, wrapped powder, fried powder, fried food, baked food, can make food soft and tasty, in the prescribed dosage under the state is harmless. However, if the amount of addition is too large, the aluminum will exceed the standard. Li Biansheng, director of the Department of food engineering of the school of light industry and food of South China University of Technology, told reporters that in addition to the excessive use of swelling agents in food aluminum, it may also be due to the addition of illegal "puffing agents" - aluminum potassium sulphate (Jia Mingfan) or ammonium sulfate (An Mingfan). Such additives will result in excessive aluminum content.
Why do bad traders always add bulking agents to the steamed bread? "Compared with the yeast fermenting method commonly used for steamed steamed bread, the processing of steamed bun with bentonite is more simple, and the steamed bread steamed with yeast is often easy to acidification. It often needs to add alkaline face neutralization and taste. The use of bentonite does not exist, and the swelling degree is more controllable and more soft and tasty and tasty. It seems more white. " China Agricultural University's Department of nutrition and food safety, director of the Department of nutrition and food safety, said that steamed bread is the staple food for the people to eat almost every day. If an excessive amount of bentonite is added, the excessive intake of aluminum in the human body will hurt the central nervous system and lead to the occurrence of Alzheimer's disease. In addition, experiments show that aluminum can increase the incidence of cardiovascular and cerebrovascular diseases and affect health.
how to avoid the "aluminum exceeding standard" steamed bread? Experts remind consumers that the steamed bread with added bulblets can be discerned from appearance and feel. If the steamed bread is very large, especially white, it feels soft and soft like bread, that is, adding bulky agent, not to eat.