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Benefits of Using Rich Milk and Mashed Soybean

Rich Milk

Milk is also a good source of vitamin A, magnesium, zinc and thiamine. It is also an excellent source of protein and contains hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s. These are linked to many health benefits, including a reduced risk of diabetes and heart disease.

This Rich milk is a whole new product without any chemical additive and other flavoring. It can postpone the effect of bread staling and helps the bread prolong freshness and moisture, keeping the bread taste just like fresh baked even after several days. Rich milk has very high water absorption capacity. If you add 10% rich milk in every 1 kilo flour, total water absorption capacity will increase over 5%. Using rich milk in your recipe can increase water absorption by dough, and the dough gains more weight when it raises which apparently reduce the costs of material.

Mashed Soybean

Getting enough protein is crucial for optimal health and soybean is high in protein. Soybeans can provide all the essential amino acids your body needs and is thus beneficial for your health. In addition to being a decent source of soy protein, edamame is rich in healthy fiber, antioxidants and vitamin K. These plant compounds may reduce the risk of heart disease and improve the blood lipid profile. Edamame is low in carbs and is thus suitable for people with type 2 diabetes, as well as those who follow a low-carb diet.

It is recommended to have a daily dietary fiber intake of 25-35 grams, but studies have found that more than 90% of most people dietary fiber intake is insufficient, the average daily dietary fiber intake is only 15-20 grams, less than 2/3 of the recommended amount. Beans and whole wheat foods contain dietary fiber, of which soybeans contain 13.3 g of dietary fiber per 100 grams. It can promote gastrointestinal motility and increase satiety.

The digestive bread made of mashed soybean combines the advantages of soybean and wheat food and is the best food for daily dietary fiber supplementation. The use of mashed soybean makes the bread nutritious and delicious. It adds flavor to the bread and achieve the taste that the traditional bread process cannot achieve. If added to the whole wheat dough, the rough taste of the whole wheat bread disappears, with no additional chemical modifier needed. The food is thus changed by natural food.