Food Safty And Quality Service
Food safety and Quality services is a broad field that covers a variety of professional activities and solutions to ensure the safety and quality of food from production, processing, storage, transportation to marketing. Here are some of the main services: Food satety quality control purchasing, food safety test service, Risk assessment and management, Laboratory testing and analysis, food regulatory advisory and compliance services Xi'an Day Natural Inc. , https://herb.dayqc.com
what is Food safety and Quality services?
1. Regulatory Advisory and Compliance Services: Provide advice on national and international food safety regulations, standards and guidelines to help food companies understand and comply with relevant legal requirements.
2. Risk assessment and management: Identify and assess possible food safety risks in the food production chain, and develop and implement a risk management plan to reduce these risks.
3. Laboratory testing and analysis: Provide chemical, microbiological, physical and sensory testing and analysis services for food samples to ensure food quality and safety.
4. Supply chain monitoring and traceability: Through advanced technology and systems, real-time monitoring and traceability of the food supply chain to ensure traceability and transparency of the product source.
5. Education, training and capacity building: Provide food enterprises and related personnel with food safety and quality management training and education to improve their knowledge and skills.
6. Technical support and research and development: Provide technical support and research and development services for specific food or production process, including new product development, production process improvement and food safety technology research and development.
7. Crisis management and emergency response: In the event of a food safety incident, provide crisis management strategies and emergency response measures to protect public health and the reputation of the business.
8. Audit and third party audit: Conduct internal and external food safety and quality audits to verify that the enterprise complies with the specified standards and requirements.
The goal of Food Safety and Quality services is to protect the health of consumers, maintain public trust in the food industry, and help companies improve product quality, meet regulatory requirements and enhance market competitiveness. These services are usually provided by professional consulting companies, inspection agencies, scientific research institutions or relevant government departments.
Fermented foods like pasta and bread offer greater nutritional benefits compared to non-fermented options such as cakes or regular noodles. Research has shown that yeast plays a crucial role in improving both the texture and the nutrient content of these foods. During fermentation, yeast not only alters the dough structure, making it softer and more flavorful, but also enhances its overall nutritional profile.
Yeast is known for its liver-protecting properties. There are several methods to ferment flour, including using baking soda, old dough fermentation, and yeast. While these techniques all rely on producing carbon dioxide to make the dough rise, they each have their own limitations. Baking soda can significantly reduce the B vitamin content in flour, while old dough fermentation often results in an unpleasant sour taste. Only yeast fermentation provides a balanced outcome—enhancing flavor and boosting nutritional value without negative side effects.
Yeast comes in two main forms: fresh yeast and dry yeast. As a single-celled organism, it is rich in nutrients and is often referred to as an "inexhaustible source of nutrition." In addition to proteins, carbohydrates, and fats, yeast contains essential vitamins, minerals, and enzymes. Studies have shown that 1 kg of dried yeast contains as much protein as 5 kg of rice, 2 kg of soybeans, or 2.5 kg of pork. This makes yeast a highly efficient and valuable food source.
The nutritional value of bread is 3 to 4 times higher than that of cakes and noodles, with nearly double the protein content. Fermented yeast also acts as a powerful antioxidant, supporting liver health and aiding in detoxification. It contains minerals like selenium and chromium, which help combat aging, prevent cancer, and support heart health. Additionally, the fermentation process breaks down phytic acid in flour, improving the absorption of important minerals like calcium, magnesium, and iron.
For individuals with weak digestion, fermented bread and steamed bread are excellent choices. The enzymes present in yeast help break down nutrients, making them easier to digest. This is especially beneficial for people who are underweight, children, or the elderly. Eating bread or other fermented grains for breakfast can provide quick energy, helping you stay active throughout the day. However, those looking to lose weight may benefit from having bread at dinner, as it helps avoid unnecessary calorie intake later in the day.
When using yeast for baking, adding a small amount of sugar can enhance its activity. However, too much sugar can inhibit yeast growth. A general guideline is to use a 1:1 ratio of sugar to yeast. For best results, the amount of yeast should be around 1.5% to 2% of the total flour weight. Many people opt for self-rising flour or baking powder instead of yeast for convenience, but this often leads to a loss of nutritional value. These alternatives typically use baking soda, which not only fails to boost nutrition but can also destroy B vitamins in the flour.