Bread and steamed bread are fermented by yeast. The only difference is that the composition of dough is different and the heating method is different.

In the recipe of bread, about 1% salt is usually put. Salt is necessary for the strength and taste of bread, which contributes to the flavor and can also adjust the fermentation speed. China residents don't like hard bread without oil and sugar, but prefer sweet and soft bread, so most bread products on the market need sugar and a lot of fat. Even sliced bread, the staple food, usually contains more than 4% fat, soft and sweet bread of various colors can reach more than 10%, and the fat in crispy bread can even reach more than 25%.

The recipe of steamed bread is much simpler. It doesn't need salt or sugar. Quite pure. This is where it is superior to bread, because it is low in fat and sugar. According to the same amount of flour, the energy contained in steamed bread is obviously lower than that of bread. From the perspective of weight control, eating steamed bread is more secure than eating bread. At the same time, because bread is soft and sweet, you will eat too much if you are not careful, and you will not feel anything in your stomach.

In terms of cooking methods, steamed bread is only steamed at 100℃, which will not produce any harmful substances, and the loss of nutrients including vitamins is very small. When the baking temperature of bread is about 200 degrees, a small amount of acrylamide will be produced on the surface of bread, and Maillard reaction will cause the loss of lysine and the decomposition of vitamins in protein. But fortunately, the proportion of epidermis is very small, and the loss of nutrients in bread can be ignored.

Second, the difference of nutritional value

Another difference between bread and steamed bread is the difference in nutritional value, that is, which is better and more nutritious. From the nutritional point of view, the nutritional value of steamed bread is slightly higher than that of bread.

Bread and steamed bread are fermented products. The difference is that bread is baked, with good color, smell and taste. The baking temperature is generally around 200℃, which makes protein, amino acids and sugars in flour undergo decomposition and polymerization reaction, and produces attractive substances with good color, fragrance and taste. However, in the baking process, the loss rate of protein is relatively high, such as the loss rate of Ryan acid is 10%~ 15%, and the loss rate of vitamin B 1 in dry bread is 40%~50%.

The steam temperature of steamed bread is about 100℃, so protein does not react with sugar and does not produce brown substances, so the content of protein is slightly higher than that of bread, and the loss of vitamin B 1 is less.

So the difference between bread and steamed bread is not too big. But relatively speaking, bread will contain more calories because salt, sugar and edible fat are added in the process of making bread. Steamed bread is much simpler and the price is very affordable.