Can bread cause cancer? I read little, don't lie to me...

When the baked bread comes out of the oven, the strong aroma will always make many people coveted. And delicious bread is inseparable from the bread-improving additives, but in this rumors-filled network environment, the saying "bread improver is carcinogenic" has been born. Could it be that we have eaten it for so many years or share it with our family Is your food turned out to be a "drug"? I read less, don’t lie to me...

1. The bread improver is made of enzyme preparation, emulsifierand strong gluten agent An auxiliary material for the production of bread.
2. Enzyme preparations generally include fungal a-amylase, xylanase, and glucose oxidase. Its function is to improve the membrane structure of the gluten network, increase the viscoelasticity of the membrane, increase the weight of the bread, and increase the softness of the bread.
3. The most used emulsifiers in bread are diacetyl tartaric acid monoglyceride, distillationmonoglycerideetc. It interacts with the starch and protein in the flour to form a complex complex, improve the processing performance of the bread, improve the bread tissue, and extend the shelf life.

From the above introduction, the ingredients of the bread improver are safe, there is no risk of cancer, and it makes the bread more delicious. In fact, according to the "Food Hygiene Law of the People's Republic of China", the so-called food additives must undergo strict toxicology experiments and certain safety evaluations before they can be licensed for use. As long as we strictly abide by the relevant provisions of the "Sanitary Standards for the Use of Food Additives" and use food additives correctly, their safety can be guaranteed, and their beneficial effects can also be exerted as much as possible.
The claim that "bread modifiers cause cancer" has no basis at all. You can enjoy the delicious bread with peace of mind.

Time：2021-12-30

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