用普通烘炉烤出来的面包,有一层金黄色的表皮,吃起来会比馒头可口得多.然而这种烘烤方法使面粉中的赖氨酸在烘炉的高温作用下发生分解,产生棕色的物质.而用蒸汽蒸出的馒头,则无此反应,因而蛋白质的含量会显著高些.以微波烘炉代替普通烤炉烤制的面包,也可避免赖氨酸遭受破坏.所以从营养价值来看,吃蒸馒头要比吃普通烤炉烘制的面包好些. Bread baked with an ordinary oven, a layer of golden skin, eat much more delicious than steamed bread.But this method of baking flour in the lysine under the action of the oven under high temperature decomposition, resulting in brown Of the material.While steamed with steamed bread, then no such reaction, so the protein content will be significantly higher.With the microwave oven instead of ordinary oven baked bread, but also to avoid the damage of lysine.So from the nutrition In terms of value, eating steamed bread is better than eating bread baked in an ordinary oven.