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.
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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.
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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.
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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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