Is baking the same as puffing, and is a cake a puffed food?

Baked goods are made with flour, yeast, salt, granulated sugar.

It is a convenience food baked by adding an appropriate amount of oil, dairy products, eggs, additives, etc., and water as the basic raw material, adding an appropriate amount of oil, dairy products, eggs, additives, etc. The puffed food is made of cereals, potatoes, beans, etc. with less moisture content as the main raw materials, and they are pressurized and heated to expand the volume of the raw materials themselves, and the internal organizational structure.

It has also undergone changes and is made after processing and molding. Due to the porous and fluffy tissue structure of this type of food, the taste is crispy and sweet, and it has certain nutritional value.

Generally speaking, baking is better because the puffing makes the food structure loose, the digestion rate of the stomach and intestines is faster, the glycemic index is high, and additives such as alum are often added to strengthen the puffing effect. The content of aluminium was significantly exceeded, and the dosage of additives was on the high side. Diabetic patients can eat some multigrain pancakes, Yili whole wheat sugar-free biscuits, buckwheat biscuits, etc., which have a low glycemic index and are very suitable for meal replacement. Whether it is puffing or baking, it is only a processing method, and the most important thing is the combination of food and activity to balance nutrition.

Baking is not the same as puffing, baking is a way of making bread, while puffing is the process of making things swell and loose.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. Cake ingredients include flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (e.g. yeast or baking powder).

Puffed food is a new type of food that appeared at the end of the sixties, and is also known as extruded food, spray food, light food, etc. It uses cereals, potatoes, beans, etc. with less moisture content as the main raw materials, which are made by pressurization and heating treatment to expand the volume of the raw materials themselves, and the internal structure has also changed, and is made after processing and molding. Because the tissue structure of this kind of food is porous and fluffy, the taste is crispy and sweet, and it has a certain nutritional value, which is very popular with children.

Hazards of puffed food:

1.Residual aluminium can cause stunting.

2.Lead accumulation can easily damage the nervous system.

3.Sodium saccharin reduces the absorption capacity of the small intestine.

4.Artificial colors affect mental development.

5.Frequent consumption of puffed food can easily lead to excessive aluminum intake.

Of course not.

Puffed food is a new type of food that has been developed internationally in recent years. It is manufactured from grains, beans, potatoes, vegetables, etc., which are processed by extrusion equipment.

Puffed food (9 photos).

There are many kinds of food, delicate appearance, nutritious, crispy and fragrant. As a result, a large category of food products has been formed in a unique way. Due to the simple structure of the equipment for the production of this puffed food, easy to operate, low equipment investment and fast returns, it has developed very rapidly and shown great vitality.

But don't eat too much.

Yes, I work in a cake shop, and a 200ml carton of milk with a puffing agent makes a big lump of cream, and I use bread.