Healthy value careful scrutiny Biscuit always is very inviting it seems that, classification is more troublesome also. Press utility, can divide for ” of ” of biscuit of “ staple food and “ mug-up biscuit two kinds; Press simple sense, can divide for “ pine of ” of ” of soft plain bread, “ crackling biscuit, “ pledges biscuit ” and ”4 of “ horniness biscuit kind; Press raw material, can divide for white bread, whole wheat bread and biscuit of food grains other than wheat and rice 3 kinds. From quantity of heat for, with minimum of cuticular and flat crackling biscuit quantity of heat, because this kind of biscuit is not sweet, contain candy, salt and oil very few, the skin after bake is fragile hard, take the advantage of heat to eat very goluptious. Biscuit of French staple food and Russian type “ ” belongs to Dalieba this kind, nutrient value and steamed bread cardinal principle are similar. Horniness biscuit and soft plain bread join the material such as egg, candy, milk, grease, the moisture content that just adds is different. ” of the “ toast ” that children like, “ butter biscuit and biscuit of mug-up of major design and color belong to soft plain bread. Soft qualitative sweet biscuit contains sugar about 15% , grease is made an appointment with 10% , toast is a few morer. But because added egg and powdered milk, nutrient value also somewhat heighten, suit baby edible.
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