What is the difference between European bread and regular bread?

The difference between European bread and ordinary bread:

Bread is an amazing food that is kneaded, fermented, and baked. Legend has it that around 2600 BC, on a great night, an Egyptian slave baked a cake made of water and flour for his master. As a result, he fell asleep and the fire was extinguished.

The next day, the dough was twice as big as last night. He woke up and hurriedly stuffed the dough into the stove. And then there is bread that is thousands of years old.

In the thousands of years of civilization history in the world, bread has also developed in various ways in the waves of history. There are three main types of bread that are popular in China, one is hard bread, one is soft bread, and the other is Japanese-style bread, which is also called ordinary bread. The difference between European bread and ordinary bread is analyzed from the following aspects.

The difference between European bread and ordinary bread:

Appearance: Generally, the size of the European bag is relatively large, the weight is heavier, the color is darker, the shape is European, and the outside is usually sprinkled with a layer of white powder. Ordinary European bags are smaller, lighter in weight, and lighter in color.

There is not much difference between soft European bags and hard European bags in appearance, it may be that they look more puffy and full, and they are more beautiful and beautiful.

Inside: Hard European bread is sugar-free and oil-free, and it tastes hard and salty. For example:

Baguettes in France. Soft European bread is low in sugar, low oil, low fat, high fiber, fine and uniform internal structure, crispy on the outside and tender on the inside, rich in invagination, sweet and soft in flavor. For example:

Dirty bag. Ordinary bread is very soft, not as elastic and smooth as soft European bread, and has the characteristics of high sugar, high oil and high fat. European bread is generally eaten by slices, and ordinary bread is eaten one by one.

The difference between European bread and ordinary bread: European bread is relatively healthy and nutritious, with a natural wheat aroma, while ordinary bread is less nutritious and high in fat. Near-soft European bread is the darling of the baking industry, blowing a wind that swept the land of Kyushu.

The difference is in taste, and bread is lower in sugar, oil, fat, and fiber. The recipe is the same as bread, the dough is fermented and then baked.

Soft European bread refers to European-style soft bread. Compared with the soft and glutinous Japanese bread, the soft bread pays more attention to the natural aroma of the grain, and the bread is relatively large in size, heavier in portions, and low in sugar and fat.

Selection method:

In terms of calories, the harder the bread, the lower the calories. In fact, hard bread is not sweet and contains very little sugar and fat. Soft bread, on the other hand, has about 10% fat and is higher in calories. The highest calories are Danish bread, which is generally 20% to 30% butter or "shortening".

Most of the breads with the fat in the front of the ingredient list are high in calories and should not be eaten more. If you use hydrogenated vegetable oil, shortening, margarine and other oils, you may contain trans fatty acids, and you should buy less or no more. Therefore, when buying bread, it is important to choose bread with a "hard" feel.

The difference between European bread and bread is: different appearance, different taste, different nutritional value, and different **.

1. The appearance is different. European bread is generally slightly larger than bread, has a darker surface color, and is usually sprinkled with powdered sugar.

2. The taste is different. European bread is divided into soft European bread and hard European bread, hard European bread tastes more chewy, with a salty taste, and is more fragrant. The soft European bun is soft, sweet and delicious, rich in filling, and has a variety of flavors, which is suitable for all kinds of people.

The bread is generally soft, and the taste is not as rich and flavorful as the European bread, and it is slightly simple.

3. The nutritional value is different. Compared with ordinary bread, European bread is lower in sugar, lower in oil, lower in fat, more natural and healthy, and has higher nutritional value.

4. **Different. There are many flavors and varieties of European bread and it is healthier, so it is more expensive than bread.

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European bread is a bread commonly eaten by Europeans, generally hard, most of the bread is made of bread using only flour, water, salt, yeast, and many fewer calories than sweet bread.

Differences:First, the appearance is different:1. Hard European bread is sugar-free and oil-free, and it tastes hard and salty.

Soft European bread is low in sugar, low oil, low fat, high fiber, fine and uniform internal structure, crisp on the outside and tender on the inside, rich in filling, sweet and soft in flavor.

2. Ordinary bread is not as elastic and smooth as soft European bread, and has the characteristics of high sugar, high oil and high fat.

2. Nutritional value:1. Oubao is healthy and nutritious, with natural wheat fragrance.

2. Ordinary bread is less nutritious and high in fat.

3. How to eat:1. Soft European bread is generally sliced and eaten.

2. Ordinary bread is eaten one by one.

Hard European bread: Generally low-ingredient bread, the sugar and fat used in the recipe are less than 4% of the amount of flour, and it has the characteristics of crispy on the outside and soft on the inside, such as baguettes. Its characteristics have a rich wheat flavor that toast bread cannot match, the skin should be hard or crispy, and the internal tissues should be tough, but not too strong and chewy.

Old bread: Old bread refers to the bread that is baked when the flour has naturally fermented to the point where it is about to turn sour or slightly sour. Compared with modern ordinary bread, the raw materials are single, no eggs, milk, chocolate and other raw materials are added, and there is no modern bread fluffy, delicious, and hard taste, but it is relatively healthy, such as Da Leba and the like.

To put it simply: the hard European bag represents --- baguette, with a hard outer skin, large pores inside, a bite and a tearing feeling when eating; The representative of the old European bag - the Russian big leba, hard, tight and strong; Oriental people sometimes can't get used to eating hard European buns and feel that they are too hard and laborious, but after getting used to it, the more they chew, the more fragrant they are, and they can't do without it. Therefore, after continuous improvement, there is a soft European bun suitable for Oriental people.

Soft European bread: generally higher composition bread, the sugar and oil used in the recipe are more than 10% of the amount of flour, the filling should be more than 20% of the weight of the dough, the structure is relatively soft, and various fillings can be applied to make the final baked product. Its characteristics are high ingredients, more sugar, eggs and fats in the formula, many changes in the appearance shape and filling, beautiful appearance, fine and uniform internal organization, sweet and soft flavor.

But there are also no or a little toffee, is the use of a variety of fermentation baking techniques to maintain the softness of the bread) soft European bread is a new favorite in recent years, the skin is slightly softer than the hard European bread, the inside is softer than the hard European bread, with the wheat flavor of the European bread, and there is a Japanese softness, but the egg sugar oil milk is relatively less than the Japanese style, more suitable for Asian taste. Soft European bread is not a traditional bread, it is an improved variety, it is a balance between the shape of European bread, technology and the taste of Japanese soft bread, in order to achieve the softness of the heart, it can not be completely as sugar-free and oil-free as hard European bread, because it needs some sub-ingredients or fermentation techniques to achieve soft requirements; And it has the requirements of European bread, so it can not only be like hard European in terms of appearance, but also a bit of European bread in terms of proportion, it can have sugar, oil, and even eggs, but relatively speaking, the amount of these sub-ingredients should be used less.

Oubao, this concept is related to the region of bread. In Europe, there is no such thing as a soft European bag, only a hard European bag. Although bread originated in ancient Egypt, it flourished in Europe.

Bread in Europe has its own production standards, the real European bread is egg-free, oil-free and low-sugar, people can add some high-fiber ingredients according to their own preferences, and become various types of European bread such as rye and whole wheat.

In the early years, Oubao was introduced from Europe to Japan and Taiwan. According to the preferences of customers, the local pastry chef has improved the bread to prefer the softness of the rice that people eat, and created soft European bread. After that, on the basis of soft bread, eggs, cream, cheese and other ingredients are added, and it becomes a common type of bread now.

Generally speaking, European bread is larger, heavier, darker in color, and golden and crispy in the skin. The internal structure of the bread is soft and tough, the bread taste is mostly salty, little sugar and oil are added to the bread, and some coarse grains (such as whole wheat, rye, rye) are generally mixed with the raw materials. Authentic European bread is fermented with natural fermentation, charcoal fire, slate roasting, and steam is used to make a crisp and hard shell, some of which have a slightly sour taste, pay attention to the light taste, and require to be able to eat the wheat aroma of the grain itself. It is customary to make small bread into sandwiches or large bread slices before eating.

European bread is eaten in a very particular way, and is often served with salads, cheese, meat, vegetables, etc.

European bread is the staple food, which is a basic summary of European bread, and it is also the biggest difference from Japanese and Taiwanese bread represented by Asian countries. Bread is rare on the domestic table, but in Europe, the table is inseparable, and even some bread people regard them as very ordinary snacks, which can be bought and eaten at any time, so the per capita bread consumption in Europe is far greater than that in China, which has a lot to do with the reason for non-staple food. European bread can be roughly divided into old European, hard European, soft European bread and so on.

The main difference between the three is that the hardness is different and the taste is different.

European-style bread is a bread commonly eaten by Europeans, and it is represented by bread in Germany, Austria, France, Denmark and other countries. The most representative ones are German prestrel, French baguette and so on. The biggest difference between these breads and domestic bread is the choice of raw materials.

European bread is a staple food for Europeans (just like our steamed buns, flatbreads, buns, rice), focusing on natural, sugar-free or low-sugar, nutritious, and healthy. The appearance is solid but not flashy, the taste is crispy on the outside and soft on the inside, and it is full of toughness; The raw materials are derived from a variety of natural materials, such as wheat, spelt, oats, rye and other traditional crops.

Because of its large and honest taste, the taste is crispy on the outside and tough on the inside, less sugar and less oil, and the texture is hard, which is not suitable for Asian appetite at first. So the Japanese added butter, eggs, and milk to moisten the bread tissue, making the bread dense and delicate, soft and sweet in taste, and transforming the European bread into a soft and glutinous taste, sweet-based Japanese bread, which is the common bread we used to have on the market. However, Japanese bread is high in sugar, oil and calories, which does not conform to the dietary concept of modern people.

As a result, the high-fiber, low-sugar, low-oil, low-fat soft European bread with the natural original fragrance of cereals began to occupy people's attention. Soft European bread, i.e. fluffy European bread. European-style bread is not in line with Asians' appetite because of its hard texture, less sugar and less oil, but Japanese-style bread is high in sugar, oil and calorie, and does not conform to modern people's dietary concepts.

Soft bread combines the advantages of the two, not only retains the crispy skin mixed with high-fiber, grains, nuts and other materials, but also has a spongy inside, or implies an appetizing cream sandwich and cranberry fruit pieces, but it is more chewy than soft bread, softer than hard bread, low calorie and full, and has become a new trend of bread in China in recent years.

European-style bread is bread with little added sugar and oil, which helps**. Regular bread is heavier on oil and sugar.

The difference between European bread and ordinary bread is that the first is that European bread uses a lower amount of fat and sugar, which is healthier to eat, low-sugar and low-fat food is needed by modern people, and the second is that the taste of European bread is relatively hard, and the longer the chewing time, the stronger the satiety.

European bread is a bread commonly eaten by Europeans, and the difference between it and ordinary bread is that European bread is hard, and ordinary bread is soft. That's the difference.

The bread we eat is generally sweet bread.

European bread is the bread commonly eaten by Europeans, generally hard, most of the bread is made of bread using only flour, water, salt, yeast, and many fewer calories than sweet bread. European bread is usually eaten with vegetables or soup. It's good to eat it straight like regular bread.

European bread, dividing bread, German lye bread, Danish bread, Italian bread, big bar, etc. However, the soft European that appears now has a soft texture that is more suitable for the taste of Asians, with more calories than European bread, but not as high as sweet bread.

European bread is relatively healthy and nutritious, with a natural wheat aroma, while ordinary bread is less nutritious and high in fat.

The taste of the bread is richer, and various fillings can be added to it to make various flavors of bread, and the taste of ordinary bread is relatively monotonous.

Euro bread refers to the soft bread eaten by Europeans.

The biggest difference between it and traditional bread is that it is low in sugar, low in oil, low in fat and high in fiber.

It is perfect for sandwiches, and it tastes better with some meat or something in between.

There are a lot of sandwiches on the market, cheese hot dog sandwiches. There are also fat hero crayfish sandwiches, which are very good.

European bread all. It is relatively large, heavy, low sugar, low oil, low fat, high fiber, and pays attention to the natural original fragrance of grains. In China, the more popular is the soft European bag.

Ordinary bread is generally only sweet bread, which is heavy on sugar and oil, and it is easy to gain weight if you eat too much.

Soft European bread sweet bread.

The texture of the bread is harder, and for bread, the bread is low in sugar, low oil and low fat, so after drying, there is no other ingredient to combine after the water evaporates. Now after the European bag is introduced into China, it has been improved into a soft European bag after the Taiwanese brand nine acres of flower fields, the texture is softer, and it is low sugar and low fat, very healthy, the answer can try it!