What are the benefits of baking grains at low temperature?

The advantages of low-temperature baking grain are as follows:

1. Keep more nutrients: When baking grain at low temperature, the loss of nutrients is less because of the lower temperature. Compared with high-temperature baking, low-temperature baking can better retain the vitamins, minerals, protein and other nutrients in the grain.

2. Improve the taste and flavor: low-temperature baking can better maintain the original flavor and taste of grains. Because of the lower temperature, the aroma and taste of the grain can be better preserved, making the baked grain crisper and sweeter.

3. Reduce the generation of carcinogens: In the process of high-temperature baking, some carcinogens, such as acrylamide, will be generated. Low temperature baking can effectively reduce the production of these carcinogens, which is more beneficial to human health.

4. Improve the shelf life of food: low-temperature baking can effectively reduce the moisture content in grains, thus extending the shelf life of food. In addition, low-temperature baking can also kill some microorganisms and reduce the spoilage of food.