Many consumers have the psychology of "lust" and "love white", which is taken advantage of by some unscrupulous traders. Many steamed buns, flower rolls, steamed buns, vermicelli, tremella and other water-borne foods on the market are white in color and good in sensory properties. Why do steamed bread become so white and fat? Why do squid and other seafood become so white and plump? Some unscrupulous vendors will add a food whitening agent called carved white block in the production process. The chemical name of carved white block is sodium formaldehyde sulfite, which is decomposed into sulfur dioxide and formaldehyde during food processing. The formaldehyde in steamed bread is different from the decoration materials at home. It directly enters the mouth by chewing steamed bread. Formaldehyde has been recognized as a carcinogenic and teratogenic substance in the world, so the formaldehyde directly entering the mouth may be more harmful to the body, because this is more direct. Serious results may damage liver and kidney, and even cause cancer.

2. Baked steamed bread

Don't bake the slices of steamed bread too yellow. For snacks made of flour such as biscuits, the darker the color, the higher the acrylamide content, so it is advisable to eat less. The acrylamide content in fried potatoes, barley tea, instant coffee, corn tea, cereal fried food and cereal baked food is high. At the same time, the content of acrylamide in food depends on food processing and cooking methods, especially food types, frying temperature and time. In addition to French fries and potato chips, there are some thin and crisp fried cakes with high acrylamide content. Long-term consumption of fried food containing acrylamide, especially for the elderly and children, has poor detoxification ability and is not easy to discharge toxins, which is harmful to health.

How to Choose Healthy Steamed Bread

1, Look at the color: This is the first effective way to judge "formaldehyde steamed bread". The steamed bread with hanging white blocks is relatively white in color. Generally speaking, steamed bread that is too white is likely to contain hanging white blocks.

2, steamed buns: formaldehyde will decompose at high temperature, it will emit a pungent taste, which is common knowledge that everyone knows. After high temperature heating, the formaldehyde in steamed bread is likely to evaporate.

3. Smell: When the steamed bread is opened, smell it by the way to see if there is a pungent smell. If there is, it is likely that it contains formaldehyde.

4. Leave it for a few days: formaldehyde is volatile and can volatilize into the air, so if you buy steamed bread from outside, you can try to leave it for a few days, so the residue may be less.