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大米白面,我们今天谓之主食,既是传统膳食的主体,又是人体代谢必需的基础能量来源,吃好主食、选好主食显得尤为重要。面粉,越白越好吗?麦心粉更有营养吗?大米口感与产地有关吗?糙米比大米更有营养吗?这许多疑问,且看专家解析。面粉白才好吗?白似乎是我们对于面食的终极追求,不管是武大郎做的炊饼,还是杜十娘煮的面汤,无不以白为美。在旧时,家家都还以吃上大白馒头而自豪。难道,这面粉越白质量就越高吗?当然不是。面粉的颗粒大小、本身含有的色素、储存过程中多酚氧化酶的“抹黑”、不小
White flour, the staple food we are calling today is not only the main part of the traditional diet, but also the essential energy source necessary for human metabolism. It is particularly important to eat the staple food and choose the staple food. Flour, the more white the better? Wheat heart powder more nutritious? Rice taste and origin? Brown rice is more nutritious than rice? Many questions, and see the expert analysis. Flour white is it right? White seems to be our ultimate pursuit for pasta, whether it is Wu Dalang cake, or Du Shiniang soup cooked soup, all with white as the United States. In the old days, everyone was proud of eating big white bread. Is this the higher the flour quality? Of course not. Flour particle size, the pigment itself, the process of storing polyphenol oxidase “smear”, not small