Steamed bread, a traditional Chinese Han pasta dish, often graces people's tables across China. This staple food, made primarily from fermented wheat flour, has a deep-rooted history. China is not only the world's largest producer of wheat but also the earliest.
Five thousand years ago, Chinese people living in the Yellow River Valley began cultivating wheat. Over time, they processed wheat into various forms of pasta, with steamed bread emerging as one of the most widely consumed.
As one of the most popular staple foods in China, steamed bread is beloved for its simplicity and versatility. Its slightly sweet taste is not merely a figment of our imagination or a result of hunger. The sweetness of steamed bread can be scientifically explained. The bread contains a high amount of starch, which, when acted upon by amylase in oral saliva, is partially converted into maltose. This transformation intensifies the sweetness the longer one chews the bread, making the eating experience more enjoyable.
Additionally, chewing steamed bread initiates the digestion process. While many believe that digestion starts only in the stomach, it begins in the mouth. The teeth and tongue not only chew the food but also facilitate the initial phase of digestion, breaking down starch into maltose, which still requires further digestion to be fully absorbed by the body.
Steamed bread's high caloric content makes it an excellent staple food, providing necessary energy. However, this characteristic also means it should not be over-consumed, especially by those trying to lose weight. Substituting steamed bread for rice may not be advisable for dieters due to its high-calorie content. When consuming steamed bread, it's important to heed certain guidelines to maintain health and avoid adverse effects.
Firstly, avoid eating moldy steamed bread. Moldy bread produces aflatoxin, a potent carcinogen. Even if the mold appears minor or is not visible on the surface, the toxin could have already spread throughout the bread. Therefore, any steamed bread showing signs of mold should be discarded immediately, regardless of the extent of the mold.
Secondly, limit the consumption of steamed bread dipped in cooking oil and roasted over a charcoal fire. While this method of preparation might enhance flavor, it also adheres toxic substances from the charcoal to the bread’s surface. Eating burnt or heavily roasted bread can introduce these toxins into the body, posing health risks.
Moreover, individuals with sensitive stomachs should avoid eating steamed bread that is too hard, too cool, or fried. Consuming steamed bread in these conditions can strain the digestive system, leading to discomforts such as abdominal pain, diarrhea, or nausea. Soft, warm, and freshly steamed bread is generally better tolerated and poses fewer risks to digestive health.
Steamed bread is a culinary tradition that reflects China’s rich agricultural history and cultural practices. Its widespread popularity is a testament to its nutritional value and the culinary creativity of Chinese cuisine. However, mindful consumption is crucial to fully enjoy its benefits without compromising health. Ensuring that the bread is fresh, properly prepared, and consumed in moderation will allow people to savor this staple while maintaining their well-being.
