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Benefits of Using Rich Milk and Mashed Soybean

Rich Milk

Milk is a good source of vitamin A, magnesium, zinc and thiamine. It is also an excellent source of protein and contains hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s. These are linked to many health benefits, including a reduced risk of diabetes and heart disease.

This Rich milk is a whole new product without any chemical additive and other artificial flavoring.

It can add flavor to the bread, postpone the effect of bread staling and helps the bread prolong freshness and moisture, keeping the bread taste just like fresh baked even after several days.

Rich milk has very high water absorption capacity. If you add 10% rich milk in every 1 kilo flour, total water absorption capacity will increase over 5%.

Using rich milk in your recipe can increase water absorption by dough, and the dough gains more weight when it raises which apparently reduce the costs of material.

六倍奶是维生素A,镁,锌和硫胺素的良好来源。 它也是一种极好的蛋白质来源,含有数百种不同的脂肪酸,包括共轭亚油酸(CLA)和ω-3脂肪酸。 共轭亚油酸和ω-3脂肪酸与许多健康益处相关,包括降低患糖尿病和心脏病的风险。

这款六倍奶是一种全新的产品,不含任何化学添加剂和其他调味剂。它有助于面包延长新鲜度和水分,保持面包的香气和味道。即便是过了好几天,面包仍然保持其味道,就像新鲜出炉一样。 六倍奶具有很高的吸水能力。 如果每1公斤面粉中加入10%六倍奶,它的总吸水量将增加5%以上。因此,在您烘焙配方中使用六倍奶可增加面团的吸水性,面团因此会增加更多的重量,这显然会降低材料的成本。

Mashed Soybean

Getting enough protein is crucial for optimal health and soybean is high in protein. Soybeans can provide all the essential amino acids your body needs and is thus beneficial for your health. In addition to being a decent source of soy protein, edamame is rich in healthy fiber, antioxidants and vitamin K. These plant compounds may reduce the risk of heart disease and improve the blood lipid profile. Edamame is low in carbs and is thus suitable for people with type 2 diabetes, as well as those who follow a low-carb diet.

It is recommended to have a daily dietary fiber intake of 25-35 grams, but studies have found that more than 90% of most people dietary fiber intake is insufficient, the average daily dietary fiber intake is only 15-20 grams, less than 2/3 of the recommended amount. Beans and whole wheat foods contain dietary fiber, of which soybeans contain 13.3 g of dietary fiber per 100 grams. It can promote gastrointestinal motility and increase satiety.

Mashed soybean can help to retain water moisture and greatly improves water absorption. The dough water absorbance increases from 55g to 63g, thus increasing the water absorption by 8%. The strength of the dough is increased and its elasticity made uniform, the breakage of dough is not easy, and the dough shape is complete with a smooth texture.

The digestive bread made of mashed soybean combines the advantages of soybean and wheat food and is the best food for daily dietary fiber supplementation. The use of mashed soybean makes the bread nutritious and delicious. It adds flavor to the bread and achieve the taste that the traditional bread process cannot achieve.

If added to the whole wheat dough, the rough taste of the whole wheat bread disappears, with no additional chemical modifier needed. The food is thus changed by natural food.

获得足够的蛋白质对于最佳健康至关重要。豆泥蛋白质含量高, 因此有益于您的健康。豆泥可以提供您身体所需的所有必需氨基酸。 除了作为大豆蛋白的良好来源外,豆泥还富含健康纤维,抗氧化剂和维生素K。这些植物化合物可降低患心脏病的风险并改善血脂。 豆泥碳水化合物含量低,因此适合2型糖尿病患者,也适合于低碳水化合物饮食者。

有专家建议每天膳食纤维摄取量为25-35公克,但是研究发现90%以上的人膳食纤维摄取不足,我们平均每天的膳食纤维摄取量只有15-20公克,还不到建议量的2/3。豆类及全麦食物中含有膳食纤维,其中黄豆每100公克就含有13.3g的膳食纤维。这可促进肠胃蠕动,增加饱足感。

使用豆泥可以使吸水力提升,面团吸水力由55g上升至63g,增加了8%的吸水力。由此,面团强度增加,整形筋性均匀,不易断裂,面团形状完整,表面光滑。我们的豆泥制成的健康面包,综合了豆类及麦类食物的优点,为每日补充膳食纤维的最佳粮食。它不仅让人们吃得营养健康又可口;也颠覆传统面包制程无法达到的口感。豆泥能为面包增添风味。若将豆泥加入全麦面团中,能使全麦面包粗糙的口感消失,更不需额外加入化学改良剂,是以天然的食物改造食物,让健康的面包更好吃。

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