Buns

Perhaps the buns can be considered the most famous type of bakery products. Buns are a type of yeast dough pastry that differs in its rounded shape. In the modern culinary tradition, you can find a single hundred different recipes for buns. Professionals and real masters of culinary art call buns a universal food that can be used in a variety of ways. For example, buns are served as an independent dessert or supplement to soups.

Types of buns

The wide range of buns offers great opportunities. Currently, there are a sufficient number of types of buns. Of the whole variety, the following and most popular types of buns can be distinguished:



brioche bun or breakfast bread;

hot dog bun;



a bun for a burger or other sandwiches or sandwiches;

bagel;



croissant;



marzipan;

stuffed bun;

stuffed buns (fruit, fruit and berry, curd, etc. );

rolls with sprinkles of powdered sugar, nuts, poppy, cinnamon, etc. ;

a roll with raisins or dried fruits;

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It is worth noting that in addition to the above types of buns, there are regional subspecies of bakery products, which, as a rule, are named after the place where baking is made. For example, bath buns or Sally Lunn bun buns. The buns acquired their original name thanks to the word boulangers, which began to be called French buns. Previously, buns baked not particularly tasty, or rather absolutely tasteless fresh bread. With the discovery of yeast, the bakery business has taken a huge step forward.

Since the Middle Ages, Europe began to make the first round buns sold by boulangers. Over time, the mouth-watering commodity of buns began to be called boules or a bun. Bread rolls differ not only in the composition of the initial ingredients used in the baking process of the bakery product. Some buns have earned love and recognition for their distinctive shape or filling.

For example, bagel bun or croissant are famous for their distinctive and unique shape, as well as filling and taste. The calorie content of buns depends on many factors. The average calorie level of buns is at 339 Kcal per 100 grams of bakery product. However, these are only averaged indicators that can increase or decrease depending on the composition of the finished food.

The benefits of buns

The benefits of buns lie in the chemical composition of the bakery product, which is enriched with a sufficient amount of vitamins and useful natural compounds. Depending on the type of dough from which the buns are made, the vitamin-mineral composition of the final baking may vary. For example, rye flour rolls are a real treasure trove of vitamins and useful compounds of natural origin. The calorie content of such a food product will be at a fairly low level, but for the human body the bun will bring many times more benefits than a bakery product made of wheat flour.

Damage to buns

However, low-calorie and more useful buns are not so wildly popular among most of our latitudes. As a rule, we buy additional wheat flour buns in stores or bakeries. Such bakery products are contraindicated in obese people. First of all, the harm of buns is reflected in your digestion, and then figure. Uncontrolled consumption of any bakery products, including buns, will not only harm your figure, but will cause significant damage to health. There will be no harm from buns if you consume a culinary product in moderation.