Which bread is more useful yeast or sourdough?

Now it has become fash­ion­able to scold bak­er’s yeast, sup­pos­ed­ly they are almost a bio­log­i­cal weapon. How­ev­er, all coun­tries of the world suc­cess­ful­ly pro­duce yeast bread for their res­i­dents. But sour­dough bread is pro­duced sig­nif­i­cant­ly less. For bak­ing it, they offer to pur­chase indi­vid­ual home­made bread machines, spe­cial mix­tures of sev­er­al types of flour and bran.


Pho­to: Foto­lia

At all times, bread has been the main source of calo­ries for work­ers, and has always suc­cess­ful­ly per­formed this func­tion. It is incor­rect to ques­tion the ener­gy-form­ing func­tion of bread. Anoth­er issue is the calo­rie con­tent of the prod­uct. A mod­ern per­son does not move much, receives insuf­fi­cient phys­i­cal activ­i­ty, and bread can become a source of excess calo­ries that replen­ish fat reserves. There­fore, many diets for weight loss pro­hib­it eat­ing bread and any pas­tries.

sourdough for bread, photo


Accord­ing to well-known tech­nolo­gies, bread is baked and fried in sev­er­al cham­bers at sev­er­al modes from 110 to 300 0 Cel­sius. Bak­er’s yeast per­ish­es at 60–90 0, and the test mass pre­pared by them turns out to be the most con­ve­nient for absorp­tion in the human body. Recipes for mak­ing bread in the twen­ti­eth cen­tu­ry became more diverse than in antiq­ui­ty. The main thing is to store bread no longer than the rec­om­mend­ed shelf life.

grain bread, photo


It is right­ly not­ed that refined flour con­tains few vit­a­mins. But this does not detract from its nutri­tion­al val­ue. More recent­ly, Israeli sci­en­tists in the course of an inge­nious exper­i­ment found that black, white and whole grain bread have approx­i­mate­ly the same effect on the body and intesti­nal microflo­ra. Much depends on the indi­vid­ual tol­er­ance of dif­fer­ent types of bread. There­fore, each per­son must decide for him­self what kind of bread is health­i­er for him.


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The opin­ion of the edi­tors may not coin­cide with the opin­ion of the author of the arti­cle.

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