The hazards of low temperature baking

When eating baked goods, most people will choose to make them in the oven at home, because the baked goods made by themselves taste very good and do not add some food additives. When baking, most of us will choose high-temperature baking, because the food baked at high temperature will taste healthier and can kill many bacteria. So what are the hazards of low-temperature baking?

1. Eating too much low-temperature baked food can cause internal heat in the body, so just eat in moderation.

2. These foods do have unique flavors and are appetizing. Some baked foods use yeast powder, but most foods contain baking powder, baking soda and other food additives. Eating too much of them can be very harmful to human health.

3. Cakes and desserts in baked goods are basically sweets, which contain high-calorie ingredients such as butter, cream, and sugar. It is not suitable to be eaten often.

Low-temperature baking is composed of AC contactor, thermocouple, temperature control instrument, electric heating element, etc. When the temperature reaches a certain level, the thermocouple detects the temperature and transmits it to the temperature control instrument. The instrument then feeds back to the AC contactor to notify the contactor to cut off the power, that is, no longer heat up. Otherwise, it heats up. The accuracy of the temperature is determined by the accuracy of the temperature control table.

Baking food usually makes it become fire food. In the Five Elements, fire food usually serves as a supplement and resistance for people with weak stomach or excessive lung qi. But if your body is naturally hot, or the food itself is hot, such as chicken, it is best not to bake!