Are brioche buns unhealthy

Burger buns: what ingredients are in it?

Status: 05/11/2020 3:07 p.m. | archive
The ideal burger bun is soft but stable.

A good burger bun - also called a bun - should be soft and fluffy. A hard crust would make it difficult to eat the patty. At the same time, the bun should be stable enough that you can pick up the burger without it breaking apart. And of course the burger bun should round off the taste of meat, salad and sauce. But not all industrially manufactured buns that are offered in supermarkets and discounters meet these requirements.

Many burger buns contain rapeseed oil instead of butter

Classic burger buns are made from brioche dough, which is a yeast dough with butter. Since butter is relatively expensive, many manufacturers use the cheaper rapeseed oil in industrial production. The burger buns often lack the buttery aroma of traditional brioche batter.

Emulsifiers ensure an even dough

For industrial production, the dough must always be of the same quality so that the machines can process it optimally. To ensure a uniform consistency, manufacturers use emulsifiers that are not necessary in traditional baking.

Acidity regulators prevent mold

So-called acidity regulators are often used as preservatives in burger rolls. They ensure that no mold forms and that the rolls can be stored for a long time. Packaged buns can usually be kept for a good six weeks.

Alcohol as a preservative

On the ingredient lists of burger buns from the factory you can often find the ethanol or ethyl alcohol. When opening the packaging, a slightly pungent odor is usually noticeable. The alcohol is used as a preservative - or as part of the packaging process. A small part of the alcohol can get into the rolls.

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Market | 05/11/2020 | 8:15 pm