Does bread contain VC Is there vitamin C in homemade whole wheat bread

Bread is a high-calorie carbohydrate food.

Bread is usually made by grinding grains (usually wheat) and heating them. It is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, mixed into dough by adding water, and processed through fermentation, shaping, molding, baking, cooling and other processes. The main nutrients are carbohydrates, which are also known as carbohydrate compounds, which are the most abundant and widely distributed organic compounds in nature.

Glucose, sucrose, starch, and cellulose are all sugary compounds.

If you want to supplement VC, eat more fruits such as fresh dates, kiwifruit, hawthorn, strawberries, papaya, lychees, longan, oranges, etc., the VC content is a lot.

The VC content of apples, pears, apricots, grapes, watermelons and other fruits is very small, but it does not mean that they are worthless and there is no need to eat them. We don't just eat fruit because of the VC in it!

Contain. VC will not play a role in preserving freshness in bread, mainly used as an oxidant, because of its rapid reaction characteristics, will make the dough appear dry and hard during the dough beating, which is helpful for mechanized operation, as well as helping the size of the bread, the product after the reaction will play a certain reducing role in the fermentation process, but it is not the main influencing factor, and it has no effect after baking.

The vitamin C in bread can be used as an antioxidant and, of course, as a nutritional enhancer.

a. Milk is rich in protein, so the choice is wrong

B. Bread is rich in starch, which belongs to sugar, so the choice is wrong c. Carrots are rich in vitamin C, so the choice is correct

d. Eggs are rich in protein, so the choice is wrong

Therefore, C

There are also yes, even if there is no addition in the formula, there are additions and enhancements to vitamin C in flour and whole wheat flour, and the specific value can be seen in the ingredient list on the outer packaging of the flour.

Eating black bread and salted fish, and eating very little or even unconventional vegetables and fruits, which leads to a serious lack of vitamin C in the human body. May good luck always accompany your friends!!

This question is actually a problem of dough improver, because bread dough improver is mainly composed of oxidants, reducing agents and enzymes.

So what does an oxidizing agent do?

The main role of oxidant in the process of dough preparation is to improve the properties of protein molecules in flour, promote the formation of gluten in dough, and enhance gluten strength, so as to improve the elasticity, toughness and gas holding capacity of dough, shorten the preparation time of dough, and make the dough volume better. There is also an incidental whitening effect of flour.

From the action of the oxidant, we can see that it is a purely auxiliary function of dough performance improvement, and this effect depends on the protein content in the flour and is affected by the protein content.

We should note that the protein content of high-gluten bread flour is about 12%, so the natural amount used as an oxidant is less. For example, vitamin C can be used as an oxidant for dough, and every kilogram of flour can improve the performance of dough.

So, what are the consequences of putting too much oxidant, which will lead to residues and increase the burden on the human body after consumption (except for chemical oxidants, except for vitamin C). This is from a nutritional point of view.

From a technological point of view, it is an oxidizing agent when the air is constantly wrapped in the dough during the dough mixing stage, taking vitamin C (within one kilogram of flour gram per kilogram) as an example. However, in the proofing stage, it interacts with enzymes in an oxygen-free environment and reverts back to vitamin C, which plays the role of a reducing agent, and the role of a reducing agent is the opposite of that of an oxidant. Then excessive vitamin C will cause the dough to have an irreversible effect in the proofing stage, making the dough gluten worse, the dough softer, and the supporting force smaller, which is fatal to the bread and the quality is directly affected.

Therefore, it is not advisable from a process point of view.

Oxidant? I haven't heard of it, I haven't seen it, I haven't done it, and now even bread improvers are considered dangerous goods, and oxidants are also put in?

It is okay to need oxidation, and there is no need to put any oxidant, as long as you are diligent, it is good to sieve the high-gluten powder when you use it. It's not unusual for the formal practice to be like this.

Because bread dough improvers mainly have oxidants.

The electron-gaining property of an oxidizing agent is called oxidation, and the determining factor of oxidation is the electron-gaining tendency of the ** state element in the substance. In solution, according to the electric double-layer theory, the magnitude of oxidation is reflected as the standard hydrogen electrode potential of the oxidant [1]: the higher the potential, the stronger the oxidation; The lower the electric potential, the weaker the oxidation, and correspondingly, the stronger the reduction of the reduced state.

In water, the oxidation reaction of most oxidants is divided into three steps: dissociation, affinity, and synthesis [2]. These three steps determine the enthalpy of the oxidation reaction and have a great impact on the oxidation of the oxidant.