Bread for all the head. This is a very important nutritional role in our diet – so is considered to be. However, this is true for only the bread that you can bake yourself. What hides the normal loaf of bread on the shelves of our stores?
In the composition of bread today, you can find all kinds of enzymes, fragrances, dyes, which are harmful not only for figures but for the whole health of the person.
Wheat flour
Most of the bakery products made from refined wheat flour. From such flour almost all the vitamins, minerals, proteins, phospholipids are dusted, so the benefits of it are questionable. It is better to choose bread made from flour from whole grains or bran. But even this bread often contains wheat flour of the first grade and other additives. Otherwise, whole wheat bread will not be puff, delicious, and attractive. The porous texture of the bread gives gluten, around which today there are heated debates nutritionists.
Margarine
Margarine is an inexpensive ingredient, but because its basis is often kneaded the dough for bread. However, margarine is considered undesirable as a Food Supplement, especially for babies. TRANS fatty acids, which enter into the composition of margarine are recognized by the WHO as the most dangerous component of the foods. These substances lead to obesity and trigger a dangerous disease of the heart and blood vessels.
Improvers of flour
Improvers of flour accelerate dough fermentation and make it more porous and airy. It’s a mixture of food additives and other components. Some flour improvers are natural, and some are the result of the chemical industry. Some of the prohibited improvers – Е924а and Е924b.
Emulsifiers
For making bread production is using emulsifiers E471 and Е472е to improve the poor quality of gluten-free flour. These supplements increase the dough volume, which affects production. By themselves, they are not dangerous for the body, but calorie loaf with their participation grows.
Enzymes
Enzymes — protein compounds that speed up various reactions. Enzymes adjust the properties of the flour improve the fermentation and accelerate the process of baking bread. Because of its specific taste and aroma of the enzymes in the bread also added different flavors.
Chalk
Calcium carbonate E170 is used to make bread, so the flour was not Packed and did not take lumps. Using chalk and dye. Maximum Intake E170 must be from 1.2 to 1.5 grams per day. Therefore, to overdo it with the consumption of bread is not worth it to anyone.