The classic loaf is an oblong-shaped bakery product. Over time, people began to call it not only pastries, but also other culinary delights that have an identical shape, for example, frozen minced meat.

Among consumers, this representative of bakery is in demand constantly due to his outstanding taste characteristics. Also, its shape and classical structure allow you to create on its basis many other dishes. The most famous of them are called sandwiches and canapes.

A bit of history

The baton, like most other culinary delights, does not have an exact progenitor. There are several theories of its origin, but it is impossible to prove the correctness of one of the hypotheses. The only thing that is known reliably is that the name of the bakery product comes from the French word of the same name. In a literal translation, the name means "stick." Historians suggest that initially the loaves looked more like modern baguettes, and only later got a little thicker.

Today, many lovers of a wholesome breakfast and mouth-watering snack prefer to fry croutons. It turns out a good meal that does not require significant effort and financial costs. From the eater, only the main ingredient is needed, and it is completely optional that it is fresh, seasoning with the egg. It is better to drink the morning feast with tea or a self-made fermented milk product. Homemade kefir is the best solution.

In the Middle Ages, people called loafs sweet pastries, which are more reminiscent of today's gingerbread cookies. There were added various sweets like honey, nuts, dried fruits. Now consumers are used to the fact that such a regular bakery for the most part has a neutral taste, or salty.

But this does not mean that bakers abandoned various fillings for the dough and exotic sprinkles. Sesame, sunflower and pumpkin seeds, even peanuts - all this is present in the modern recipe. If the traditional rifled version does not provide for such additions, then private bakeries or independent hostesses can create more daring compositions.

There is another legend explaining a possible fashion for loaves. The forgetful Egyptian did not have time to make the cakes out of the cake on time, and the next day he decided to send what happened to prepare. So a tasty version of the new reading of the main component of any meal was born.

A little about the benefits

Some townsfolk believe that such a product may not be useful by default, since its calorific value is too high in the mind of slimmers. But for people without problems with excess weight, the metered eating of goodies does not lead to any deviations in the body's work.

Experts recommend that all adherents of a healthy life bake it at home on their own. This will allow not only to control the composition, excluding various harmful components, but also to create masterpieces with the filling according to personal taste.

The chemical composition of the guest bread display will please:

  • magnesium
  • iodine;
  • potassium;
  • B, E, PP vitamins.

All this is contained in large quantities in the grain germ. That is why it is so important to find a recipe that preserves the majority of the nutrients.

Another advantage is the presence of fiber of plant origin. With its help, the digestive system works much more stable, without making a person suffer from the inability to normally go to the toilet.

Not everyone is aware that besides culinary use, white specific bread came in handy in cosmetology. Most often it is used to prepare masks that are applied to the face. This will require the main ingredient itself and egg white. It is mixed with soft flour, spreading the resulting mixture on the face. The solution is great for dry skin owners.

Beauticians have one more piece of advice for those who constantly complain about problems with coarse feet. To get rid of dead skin, just take a sweet crumb and mix it with cottage cheese. The resulting paste is applied to the feet, using as an effective scrub.

The third most popular recipe based on such baking is a mask that helps strengthen hair. Pieces must be mixed with milk until smooth. The resulting product is rubbed into dry hair, leaving it in this state for ten minutes. After time, the hair is washed with running water.

Caution Danger

Despite the many positive qualities, such an unusual version of bread has several significant drawbacks. The most significant of them is called the unfair attitude of the manufacturer to the finished product. The addition of artificial components there for a longer preservation of a fresh appearance or doubtful fats are common causes that damage health.

Because of this, even inexperienced hostesses try to make a homemade loaf on their own. So they will be sure that they can taste the goodies without harmful ingredients. Another "red light" is obesity. People with improper metabolism and body fat should not eat the product so as not to aggravate the situation. It is especially important to refrain from repeated heat treatment of the finished product, for example, making croutons from it in a pan.

In addition to the obvious harm, there is also hidden. It is based on the use of yeast. They can undermine the health of the digestive system. Due to the fact that each piece of dough is baked in the oven at sufficiently high temperatures, and then saves it for a rather long period, it turns into a potential killer.

Growing yeast after entering the stomach begins the active stage of reproduction. This leads to the fact that the intestinal microflora is subjected to serious tests. This unpleasant picture ends with a general suppression of immunity, an allergic reaction, and dysbiosis.

Experts insist that this can not happen in production, but if you deviate from the safety rules for some reason, a similar outcome is really possible. Moreover, the end consumer will not suspect anything at all.

Also, the quality of flour can affect the state of health. Especially in cases where it is a high-grade analogue. Such a variation, although it costs more than the rest of the proposals, has almost no practical benefit. According to an identical algorithm, refined flour acts on organs and tissues, which encourages the development of diseases of the following systems:

  • endocrine;
  • cardiovascular;
  • digestive.

With regular meals in this way, you can even be at risk of cancer.

Types and calories

Most people prefer to bypass the loaves, or eat them only on holidays. They know that such a delicacy is far from always useful for a figure. This is explained by high calorie content, which exceeded the mark of 260 kcal.

This is an approximate indicator, since the same pizza from a loaf and any other dishes will have an indicator much more.

Most bakeries and private companies prefer to make at least a few variations of their own reading of the recipe for this product. So there were solutions with cheese, various sprinkles, sweet contents.

But in the bakery it’s faster to find out what kind of wheat flour the product was made from than to ask in detail about the composition. A typical recipe provides in addition to flour:

  • butter;
  • salt;
  • sugar;
  • water
  • yeast.

But a stuffed analogue can please dry herbs, spices, cheese and even sausage inside. Therefore, the exact answer to the question about calorie content will not work.

The approximate layout for the most popular solutions includes the following indicators:

NameCalorie content
Usual263 kcal
With butter374 kcal
Crackers331 kcal

Almost all types of bakery pet buyers have characteristic cuts. This distinguishing sign distinguishes products against the background of other "relatives" lying on the window.

Selection rules

Before buying a finished product, you should carefully familiarize yourself with the composition. And although not all manufacturers honestly indicate various chemical components, this is the only way to protect themselves, even relatively.

Particular attention should be paid to flavor enhancers and baking powder. If they are present, it is better to look for goods from another manufacturer.

There is also a simple summary of recommendations from experienced bakers, with the following warnings:

  1. Be sure to pay attention to the presentation. A cracked or weathered crust is a bad sign. The presence of plaque also indicates a problem with the manufacturing technology, or subsequent storage.
  2. Examine the release date. The standard shelf life is three days. If the date of manufacture is indicated on the label with a dropout from the permitted limit, it is better to look for an alternative.
  3. Discard specimens with a wavy surface. If such signs were found, then this indicates an incorrect approach to baking.

Another useful test for freshness can be pressure on the surface with a finger in a plastic glove. Such a personal hygiene product can be found in every supermarket. The dent will quickly rise again, which indicates compliance with baking technology.

Suspicion may cause the core tone to be too light.

If it also crumbles a lot, then this is the first sign that a significant share of flavor enhancers have been placed inside.

Storage recommendations

So that the nutritional qualities do not lose their original strength, it is important not only to be able to choose the right products, but also learn how to store them in suitable conditions.

Our ancestors preferred to store any bread wrapped in linen napkins. But today, even such a fabric with a guarantee of one hundred percent naturalness is difficult for some to get. Hence the massive use of standard plastic bags.

Experts advise moving such a container away, since the longer the loaf is in such a bag, the higher the humidity level is set there. A similar atmosphere is mold's favorite habitat.

It is much better immediately after delivery of the product home to lay it out of polyethylene and send it for storage in a sealed container - bread box. It will need to be washed periodically, as well as cleaned from falling crumbs. Otherwise, mold will begin to grow right at the bottom, and there will be an unpleasant odor inside.

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