2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Is there healthy bread? What is yeast and why is it better than yeast? Let's try to understand.
Nutritionists have long dispelled the myths about the dangers of bakery products and are actively sharing information about which types of bread contain the least fast carbohydrates, which are particularly rich in B vitamins and healthy fiber. Eating bread gives us a feeling of satiety and gives us strength for an active life.
Yeast bread is a leader among other pasta products in the rating of nutritionists. It is a great source of energy, a product with a low glycemic index (ie the calories received will not be stored in the stomach). By using unleavened bread, which has a calorie content of 220-300 kcal per 100 grams, you can significantly reduce the amount of carbohydrates needed for satiety, and avoid eating disorders.
To appreciate everyone advantages of sourdough bread (baked without the use of artificial yeast), you need to know the peculiarities of leavened dough technology: this process is long, allows you to preserve most of the vitamins and trace elements that cereals are so rich in.
What is yeast?
Yeast, or more live yeast, is a symbiosis of lactic acid bacteria and wild yeast in the form of colonies that feed on flour and water. Therefore, the yeast is "fed", "grown", replacing daily 3/4 of its composition.
Yeast can be any: obtained from hop cones, raisins, grapes, apple peels, fig trees, only whole grain rye and wheat flour.
Photo: Maria Bozhilova
People use yeast for leavening dough from time immemorial. It is considered the first fluffy bread with yeast was baked on the banks of the Nile in 2000 BC. In remote villages, far from the "advantages" of civilization, you can still find recipes for cooking bread without industrial yeast, invented in the late 19th century.
The cycle of the yeast dough lasts no more than 3-4 hours, and the yeast dough - 6-8 hours. The process of making sourdough bread is much longer and, if in a bakery, more expensive. That is why almost all producers now bake bread with artificial yeast, so it is cheaper and easier to "survive" in a competitive environment.
Why choose bread with yeast and not with yeast?
First reason
The dough cycle with yeast is at least twice as long as that of industrial yeast dough; during this time the processes of partial decomposition of the flour components take place under the influence of the yeast. These processes are very similar to those that occur in the human stomach and digestive tract. As a result, we consume partially "digested" proteins, broken down into amino acids, peptones, polypeptides.
There is processing of flour carbohydrates into di- and monosaccharides, carbon dioxide and other volatile gases, alcohols - this also removes unnecessary stress from the human digestive tract. And flour fats are broken down into fat-soluble acids, which in this form are much easier to digest.
The second reason
Photo: Lilia Tsacheva / Lipodve
Live yeast (or yeast) removes the natural "defense mechanism" of cereals and neutralizes the effect of phytic acid. This substance is found in the husks of wheat, rye and other cereals from which baking flour is made.
Phytic acid is thermostable, ie. when baking bread is accelerated, it retains its activity and, entering the human intestine, reacts with its contents: it forms salts based on phosphorus, magnesium, calcium, copper, iron. Thus, the human body does not receive the ions of these substances, and they, in turn, are necessary for metabolic processes in the body to maintain immunity.
There is a counteraction to this in the grain itself - in its husk is the germinating enzyme phytase (it gets into the flour during grinding). The action of phytase is activated when the flour is soaked: at the stage of dough fermentation, the enzyme breaks down (ie neutralizes) phytic acid. But, the enzyme takes a long time to work. This time is not enough for dough using industrial yeast. When yeast dough is made, the long period of its action is sufficient for almost complete decomposition of phytic acid.
During the fermentation of rye yeast dough, the breakdown of phytic acid by phytase occurs faster than in wheat yeast dough. This should be kept in mind when choosing bread for your daily diet. Rye bread based on live yeast does not contain harmful phytic acid, and wheat bread contains a minimal amount of it compared to wheat bread based on industrial yeast.
Third reason
During the action of yeast and lactic acid bacteria from yeast are formed vitamins: B1, B2, B3 (PP), B4, B5, B6, B9, B12, E, H. The source of vitamins is the raw rye and wheat grain. When created bread with yeast, especially rye, there is a significant increase in the amount of vitamins that make up bread.
Vitamin B9 (folacin) is especially important during pregnancy in women and during breastfeeding. Vitamin B12 (cobalamin) is associated with maintaining a healthy nervous system. By the way, vitamin B12 is contained mainly in animal products (liver, cheese, milk) and therefore strict vegetarians are forced to introduce B12 in their diet in the form of preparations (eg, yeast autolysates). It is unacceptable that not all of them know about the natural source of B12 - sourdough bread.
Also, rye and wheat grains contain minerals in significant amounts: Mg, K, Mg, Mo, Fe, P, Na, Cu, I, Al, Zn, S and others. It is worth noting that rye flour contains 30% more iron than wheat flour, as well as 1.5-2 times more magnesium and potassium.
Fourth reason
Yeast bread based on live yeast supplies the body with substances similar to natural antibiotics produced by lactic acid bacteria during fermentation. This blocks putrefactive processes in the human intestine.
Let's summarize
Bread with live leaven can be considered a biologically active supplement that can replace the use of artificial mineral and vitamin complexes and have a positive effect on the digestive processes in the body. This bread is easily digested by the stomach, pleasantly satiating. Thanks to the long production technology, it has a pronounced pleasant taste and aroma.
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