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The benefits and harms bakery

The benefits and harms bakery

In dough products a lot of carbohydrates and vitamins of group B. The first is the source of energy for the body. The latter regulate metabolic processes, ensure the normal functioning of the liver, are involved in the formation of hemoglobin, have a positive effect on vision, the condition of the skin and mucous membranes.

But baking is very high in calories, and modern children move less and, accordingly, spend less energy than their parents at the same age. So excessive passion for buns and pies can cause excess weight.

In traditional baking, there are eggs, butter, a lot of sugar, and honey or jam is often added to it. With such a load, the digestive system of a small child can not cope. A treat can provoke gastritis in crumbs, gall bladder problems, bowel disease.

Therefore, the first tasting is best done after a year. Offer homemade buns of lean dough, in which only water, flour, some salt and vegetable oil are present.

It is not forbidden to add yeast – the one-year-old peanut has already managed to taste baby cookies and bread. But the yeast must be fresh.

This dough is less likely to cause digestive problems and allergies.

After 2-3 years, the baby can be treated with baking – dough, where sugar and fat make up more than 14% of the flour weight. A single portion is no more than 30–50 g. Due to the fact that in this test a lot of sugar and fat, it is more difficult to digest.

Cakes and pastries – desserts for those over 3 years old. For a sample, it is better to take simple biscuits with fruit jelly, then you can help yourself with shortbread dough. And the less will be on the cake or cake cream, the better.

It is not only an excess of carbohydrates and fats, but also that the cream deteriorates very quickly and becomes dangerous to health.

The benefits and harms bakery

Although in the shops you can find buns and pies for every taste, it is better to give the kid homemade pastries. But cook it right.

In the industrial production of dough products, not intended for baby food, margarine, various food additives and spices are often used. If the recipe provides margarine, it must be replaced with butter. You can not add vanilla, cinnamon, candied fruit, cocoa and other “adult” components.

Dough products must be fresh.

It is better to make filling of pies from products already familiar to the child, which he tolerates well. It is better if they are fresh, not canned. For 1-3-year-old crumbs fit pies with apples, berries, cabbage, potatoes.

Pies with meat and fish are given to children over 3 years old, with mushrooms – only from 7 years old.

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