Despite this, and. about. Health Minister Uliana Suprun notes: it is yeast in bread that causes the most controversy.
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When it comes to yeast, it means different strains of microorganisms. It all depends on the product.
Yeast is added to the dough to make it loose and nutritious. When the bread is baked, carbon dioxide rises and makes holes in the dough.
Yeast is added to the dough to make it loose and more nutritious.
At the same time, ferment is also microorganism, it is a mixture of lactic acid bacteria and yeast. They break down maltose dough and sugar to form lactic acid and carbon dioxide. If you bake bread without yeast, sourdough or soda, it will be flat enough.
Ulyana Suprun “Besides looseness, yeast makes bread useful – it enriches it with vitamins and amino acids. In particular, in such bread there is more iron. When the dough fits, the enzymes of microorganisms destroy phytin flour. Phytin is a compound that binds iron or zinc ions and makes them inaccessible for absorption in our intestines. Therefore, sour dough bread contains significantly more iron available. ”
At high temperatures, the yeast and spores die, it happens even with slight heating. Therefore Suprun advises not to worry that the living in bread can do some harm – not worth it.
Swelling and abdominal pain after eating bread can occur due to the large amount of carbohydrates and small amounts of fiber.
If you want to make your diet more healthy, then you should choose whole-grain bread. It contains more nutrients, vitamins, minerals and fiber. The main thing – chew it well and drink it.
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