Products and your health
The real bread consists of a flour, yeast, salt and water. Today the bread developed by the baking industry, arrives to the consumer with addition of various fillers and additives, the bread structure, its quality, appearance thus shouldn’t change.
It is possible to determine advantages of qualitative bread by such signs, as appearance, a crumb condition, taste, a smell, humidity, acidity and porosity.
At qualitative bread the correct form, a crust without anguishes, cracks and densely adjoins to a crumb. The crumb well propechenny, without emptiness, doesn’t crumble and doesn’t stick, evenly a porist, elastic: at easy pressing restores the form.
Poor quality bread tastes bitter or kislit, smells as a mold, has other extraneous smacks and smells, can crunch in the teeth.
There is a so-called forged bread, by means of various additives and preservatives to it give appearance and flavoring qualities of good bread.
For example, when manufacturing bread in dough add to 15-25 % of a flour of not relying grade. Or in a flour of the 1st grade add an oxidizer of any of the listed: pirosulfit sodium, calcium peroxide, peroxide benzoila, carbamide (urea), azodikarbamid, sodium and potassium salts cistina and cisteina, bromat potassium and bromat calcium. There is a chemical reaction as a result of which the flour is bleached and becomes on color to an identical flour of the premium. It is necessary to note that all these substances are capable to cause formation of cancer cages in a human body.
In a flour with a low gluten and unsuitable for production of qualitative bread I practise to add an uluchshitel – a kompleksoobrazovatel (lactates and phosphates of calcium, ammonium, magnesium, etc.) or the various chemical baking powder strengthening allocation of carbon dioxide. A baking powder are pyrophosphates, ammonium and sodium carbonates, glyukonovy acid. In this case, the technology of preparation of dough does without fermentation process. Having a beautiful appearance and a crumb of white color, bread tasteless.
For increase in a period of storage in bakery products (especially cut) can add preservatives or antibiotics, specifying about it on a label. If a period of storage more than 48 hours, but preservatives, bread forged aren’t specified.
There are cases of defeat of grain grains drozhzhepodobny mushrooms, for example, sorts fuzarium which produce the toxin maintaining temperature of a batch the corn. At the use of such bread there is intoxication accompanied by the phenomena of pathological intoxication and a painful headache. Such bread call "intoxicated".
Today bread of satisfactory quality is made by only large bakeries for which expensively to get additives because of large volumes of production.
(On magazine materials Ecology and life).