Nutritional value of baking ingredients

First, the nutritional value of flour

Flour is one of the raw materials used in the production of baked goods. Familiarity and full understanding of its nutritional value is very helpful for us to make baked foods with nutritional health care.
The nutrients contained in the flour are mainly starch, which contains a small amount of protein, lipids, vitamins and inorganic salts.
Starch - Starch is the main carbohydrate of Zui in flour, mainly in the endosperm of wheat grain structure, accounting for about 57% of the weight of wheat grain. Starch has a high rate of digestion and absorption in the human body and is the main source of heat energy in the dietary structure of China.
Protein--the protein content in flour is not much, generally about 10%. There are differences in protein content in different regions and different varieties of flour. The essential amino acids of the protein contained in the flour are unbalanced and severely deficient in lysine. It is an incomplete protein and its nutritional value is lower than that of animal protein.
Lipid - The lipid content in flour is about 1-2%, mainly composed of unsaturated fatty acids, and is easily rancid due to oxidation and enzymatic hydrolysis.
Vitamins - flour mainly contains vitamin B1, vitamin B2, vitamin PP, vitamin E, and vitamin A is very low in content, almost free of vitamin C and vitamin D. The vitamins in the flour are mainly derived from the germ and aleurone layers of the kernels. Therefore, the finer the flour, the lower the vitamin content of the flour.
Inorganic Salts - Flour contains mainly small amounts of inorganic salts such as phosphorus, calcium and iron, most of which are concentrated in the husk and aleurone layers. The crude flour has a higher inorganic salt content than the refined flour.

Second, the nutritional value of fresh fruit

Fresh fruit is generally used in the decoration of cakes, but sometimes we can add or supplement the nutrients specific to a certain food, or it can be properly added to the cake slurry or dough under the premise of balanced formula. This will increase the nutritional value of our products.
Most fresh fruits have a water content of more than 80%, a carbohydrate content of 10 to 15%, and a low fat and protein content. They cannot be used as a source of heat and protein, but they are rich in vitamins, inorganic salts and other nutrients.
Vitamins - In addition to vitamin A and vitamin D, other vitamins are widely found in fresh fruits. Among them, vitamin C is rich in vitamin C. In common fresh fruits, fresh jujube, hawthorn, citrus and other vitamin C-containing rich. The citric acid and malic acid contained in the fruit are beneficial to the stability of vitamin C and can promote the secretion of digestive juice, which is beneficial to digestion and absorption of food.
Inorganic salt--The fruit is rich in inorganic nutrients such as calcium, potassium, sodium and iron, but the tannin in the fruit has an adverse effect on the digestion and absorption rate of inorganic salts in the body.

Third, the nutritional value of eggs

In addition to being the main raw material for making cakes, eggs are also widely used in many baked goods. A good understanding of its nutritional value is more conducive to our production of better nutrition and health care products.
The nutrients contained in eggs provide protein, vitamins, inorganic salts and fats.
Protein - egg protein content is 13 to 15%, of which egg yolk content is higher than protein, they are complete protein. The egg protein has a high content of methionine. If it is mixed with cereals and beans, it can supplement the deficiency of methionine in cereals and beans, and improve the nutritional value of food. Egg protein is an important source of excellent protein in the human body.
Fat--the fat content of eggs is about 11~15%. Egg fat is mainly concentrated in egg yolk. Lecithin in egg yolk fat is an important component of nerve tissue.
Sugar - eggs have a very low sugar content, averaging 1 to 3%.
Vitamins - Most of the vitamins in eggs are concentrated in the egg yolk, which is rich in vitamin A, vitamin D and vitamin B2, while vitamin B1 and vitamin PP are relatively low.
Inorganic Salts - Eggs are rich in inorganic salts such as calcium, phosphorus and iron. These ingredients are mainly concentrated in the egg yolk.

Fourth, the nutritional value of milk

Dairy products are also widely used in baked goods, such as in bread.
Milk contains various nutrients such as water, fat, protein, lactose, inorganic salts, etc. It is a food with high nutritional value and easy to digest and absorb.
Protein - Milk has a protein content of about 3.5%, mainly containing casein, albumin and globulin, all of which contain various essential amino acids required by the human body, of which lysine and methionine are high. If milk is mixed with cereals, it can supplement the deficiency of amino acid composition of various proteins and improve its nutritional value.
Fat - Milk contains about 3 to 4% fat. It contains a lot of unsaturated fatty acids and a small amount of lecithin. The cholesterol content in milk is 7~17mg/100g. Since the fat fat in the milk is dispersed in the milk, it is easily absorbed and absorbed by the human body.
Sugar - The sugar in milk is mainly lactose, and its content is generally about 4.6%.
Vitamins - Milk contains various vitamins, such as vitamin A, vitamin D, vitamin B1, vitamin B2, vitamin PP, etc., but vitamin C content is very small. The vitamin content in milk varies with the feeding conditions and seasons of the cows.
Inorganic salt--Inorganic salt content in milk is 0.7~0.75%, mainly containing calcium, phosphorus and potassium, but the content of iron is very low. If milk and egg yolk are used together, it can supplement the deficiency of iron in milk.

5. Nutritional value of hard fruits

Hard nuts (nuts) We often add them to products with a thicker batter (slurry).
Hard fruit foods can be roughly divided into two categories according to the ingredients: one is hard fruits and high-hard fruits, such as peanuts, walnuts, almonds, sunflower seeds, pine nuts, etc.; It is a hard fruit with a high sugar content, such as ginkgo, chestnut, lotus seeds and so on.
Hard fruits generally contain proteins, fats, sugars, and inorganic salt components such as calcium phosphate and iron. It is a good source of food to supplement dietary heat, protein, inorganic salts and B vitamins.

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