Can rye bread be used as a staple food
It can be used as a staple food.
Rye bread has rich nutritional value, containing starch, fat and protein, vitamin B and phosphorus, potassium and other elements, so it can be used as a staple food. Rye bread is rich in dietary fiber and iron, is very healthy bread. Ordinary bread will be decomposed soon after consumption, while rye bread decomposition is relatively much slower, only need less insulin to maintain the body's blood balance, so eat more rye bread can also achieve the purpose of preventing diabetes.
The effect of rye bread
1, cancer prevention
Rye contains insoluble fiber benzylphenol, isoflavones, as well as trace elements of selenium, all have obvious anti-cancer effect. Regular consumption of rye food can effectively reduce the incidence of breast cancer, prostate cancer and colorectal cancer and other diseases.
2, delay aging
Rye contains the trace element selenium, which can effectively remove oxygen free radicals in the human body, delaying the aging of the body.
3, antihypertensive and lipid-lowering
Rye is rich in soluble rye fiber, which can lower blood sugar, reduce cholesterol, prevent lipid peroxidation melons, hypertension, hyperlipidemia and other diseases have a significant preventive and curative effect.
4, the prevention of diabetes
Some studies have shown that rye bread is tightly structured and humidity, the decomposition of the human body slower, only the city needs less insulin to maintain the balance of the human blood, so often eat rye bread can achieve the purpose of preventing diabetes.
5, promote development
Rye contains a large number of amino acids that the human body can not synthesize itself, including lysine content is 1.5 times the content of wheat, for children's growth and development of indispensable histidine content is 1.79 times the content of wheat. Eating more rye and its products can promote the healthy development of children and adolescents.
6, protect the teeth and bones
Rye contains trace elements of fluorine is an important component of the bones and teeth, regular consumption of rye and products can prevent dental caries and osteoporosis in the elderly.
Characteristics of rye bread
In order to get bread that meets the quality requirements, it is necessary to add some high-gluten wheat flour to the rye flour. If only rye flour is used, a strong mesh structure cannot be formed, and the dough will certainly not ferment and expand, then the bread product will be hard, imperfectly fermented, and therefore difficult to digest and have a bad taste. The higher the rye content, the looser the organization of the bread and the more difficult it is to ferment and expand. However, rye flour is rich in fiber and has a stronger water absorption than wheat flour, so the dough is easy to be sticky and the bread has a moist texture. Rye bread has a unique aroma and a thick, chewy texture. Rye bread also has a special sour taste, not only because of its own characteristics, but also because of the sourdough used for fermentation, and the higher the amount of sourdough used, the more sour the bread becomes. The color of rye bread varies depending on the origin of the rye and the proportion of wheat flour added. The flavor and structure of rye bread is quite unique, and unlike wheat bread, sourdough and high acidity play an important role in the production of rye bread. Compared to wheat bread, rye bread is sturdy and weighty, with a moist center and a long shelf life. Rye bread is a pleasure to eat with its aromatic and gently tart flavor and its sticky texture. Rye gluten has less protein than ordinary wheat. Rye dough ferments and expands much less than wheat dough.
Eating bread notes
1, freshly baked bread do not eat
Some people pick bread like to pick a little bigger, some people like to eat big and fluffy bread, said the taste is good. In fact, there is a degree of bread fermentation, the volume is too large, perhaps it is fermented too much, do not see the nutrition is more, it is recommended that people with a bad stomach can often eat bread. On the one hand, the bread is after the yeast and other microbial fermentation metabolism of food, easier to be digested and absorbed by the stomach. On the other hand, the bread is rich in dietary fiber and yeast metabolites, which helps gastrointestinal peristalsis and intestinal probiotic growth, thus improving gastrointestinal function.
2, the fat content of some of the lower good
The fat content of different bread varies greatly, from a few percent to dozens of percent. For example, shortcrust pastry, lasagna bread and other shortening bread is the highest fat content, this type of bread has a clear crispy level, crisp in the mouth, and crisp texture and three-dimensional level from the contribution of fat, especially the degree of saturation is relatively high hydrogenated vegetable oils.
3, no sugar or low sugar is better
In order to reduce the intake of refined sugar, you can choose refined sugar in the ingredient list is more back, or xylitol, etc. instead of sugar bread, and even choose similar to the big lebas, baguettes, this kind of sugar-free or almost sugar-free bread.
4, rye bread is recommended
Most of the bread is made from wheat flour, however, these fine processing of the "white beauty" in the removal of the bran layer, paste powder layer in the process of making the valuable dietary fiber, B vitamins and minerals are discarded together. Long-term eating fine processed cereals can easily lead to B vitamins, dietary fiber intake is not enough.