2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bread, as paradoxical as it may sound, is one of the main problems in healthy eating - who to choose, who will be useful, etc. For centuries, baked goods have been made according to traditional recipes based on the fermentation process caused by thorough kneading or leavening of the dough.
Most often, the kneaded dough was left in a warm place to rise. In warmer climates the dough rises faster, while in colder climates soda is used to speed up the process.
Baking bread without yeast is made from unleavened dough - without the addition of yeast. Bread made from dough with natural fermentation, cannot be spoiled for a very long time.
There are many benefits to baking yeast-free bread.
What is unleavened bread?
Photo: Yordanka Kovacheva
For yourself, you need to clearly understand the benefits of natural fermentation, in which the dough is prepared. Yeast, whether cultivated or wild, naturally ferments the sugars found in wheat, which are then decomposed into carbon dioxide and ethyl alcohol, which ultimately leads to the swelling of baked goods. Due to the activity of bacteria it occurs natural fermentation, which breaks down the essential nutrients contained in wheat and converts them into an easily digestible form. This process is also called pre-digestion.
The constant use of bakery products with this composition can increase the body's resistance, increase immunity, reduce susceptibility to ionizing radiation, sensitivity to the effects of exogenous factors and carcinogens. The processes associated with natural fermentation during baking can lead to normalization of intestinal function.
In addition, it counteracts the disruption of normal cell proliferation by provoking chaotic cell proliferation with further tumor formation. Therefore, baking bread without yeast contributes to the normalization of nutrients in the body.
Modern microbiologists note that the use of live bread with yeast causes the formation of healthy cells and prevents the emergence and development of any infectious processes, accelerating the development of healthy immunity from 3 to 15 times according to various data.
Photo: Yordanka Kovacheva
In the human stomach, natural yeast is well acclimatized and helps to increase the levels of vitamin B in the body. Therefore, we can say that yeast-free bread is practically flawless. Baking yeast-free bread from rye flour requires the presence of lactobacilli, which give the baked product a sour taste and a pleasant pronounced aroma.
Such a bread product is extremely valuable. After all, the lactobacilli contained in it are vital for the normalization of the intestine.
After baking in bread, the spores of lactobacilli may remain for several days, but it is still recommended to use freshly baked.
Lactobacilli are very delicate and when they enter the human stomach in small quantities, they cause beneficial processes in the body. It is also very tasty if consumed from fermented dairy products or plant products.
See more delicious and fluffy offers for rustic bread or bread in a bakery.
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