After 2 years, after dozens of trials, and after the destruction of more than 12,000 steamed buns samples, the first batch of first generation potato staple food products developed by the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences - 30% potato powdered buns was first produced at the beginning of last month. A few supermarkets in Beijing have quietly appeared. Overweight and obesity are increasing health risks, especially in wealthy countries. Many strategies have been developed for decades to help consumers with weight management and Xylitol may play a role here. Because of satiety or a stodgy feeling, xylitol can contribute to weight management. Chewing gum itself already has a positive effect on weight loss as reduces the feeling of hunger but the addition of xylitol can make it even more beneficial. Slimming Chewing Gum,Weight Slimming Control Chewing Gum,Healthy Slimming Chewing Gum,Best Weight Control Chewing Gum Soar Biotech Co.,Ltd , https://www.xylitgum.com
In the food area on the second floor of the Wumart shopping mall in Tongzhou, Beijing, a counter overflowing with gimmicks attracted the attention of consumers. Do not underestimate these gimmicks, they may not be ordinary, this is the potato taro which is one of China's first potato staple food products developed by the Agricultural Products Processing Institute of Chinese Academy of Agricultural Sciences.
Potato taro is currently priced at 5.8 yuan per bag, with 3 in-house, and the price is about twice that of plain wheat taro. It may be that the price is slightly more expensive and it is in the initial stage of promotion. According to supermarket clerk reports, since the listing, there have been about tens of bags of potato steamed bread sold every day, but not many.
Compared with wheat steamed bread, this potato steamed bun was slightly yellowish in color, and the dark lines formed by crude fibers were carefully observed; the mouthfeel was slightly dry, unlike the soft wheat bread. A potato tasting customer felt that potato taro “had a good taste,†with no obvious potato flavor.
Consumers who taste “fresh†do not know that the development of a potato steamed bun lasted for two years and it had damaged 12,000 samples of steamed buns. Mutaihua said that the biggest problem that has been overcome is the difficulty in fermenting the potato staple food products, molding difficulties, difficulty shaping, easy cracking, and poor taste.
However, the current use is common yeast and old noodles. Different strains carried by different yeasts will have different effects on starch, fiber, and protein in potatoes. What kinds of bacteria are more suitable? Research is still in its infancy. It remains to be ascertained in one area. “It may seem easy to be a gimmick and the knowledge inside is deep.â€