Bread is a very ancient food. Breads around the world have been baking for thousands of years. Its ingredients are very basic, and the variety of recipes is endless.
What makes quality bread is its taste, texture and quality, and it will also add its level of nutritional quality as a parameter. Because the bread is made from basic ingredients, water, flour, salt and yeast, the bread taste comes from the type of flour, the type of yeast, the ratio of the ingredients and also the fermentation process.
One can imagine that the preparation of primordial bread was close to making the sour dough of today. This is a natural process where the flour and water mixture is left to ferment and apple for a few days by natural yeast found in cereals, with today also adding a special yeast type suitable for the process.
The process of making and enchanting bread as an integral part of the menu resulted in it slowly becoming a symbolic product of quality and power and even holiness, as it appears in religious ceremonies and have qzz in your life, as we med.
As the industrial age progressed, the baking process needed to be accelerated, which led to the development of baking enhancers and additives that could produce bread in just a few hours. There is also the addition of preservatives to achieve a longer shelf life. All of these resulted in its growth as a basic consumer product but lowered in its nutritional qualities.
Today there is a lot of development in the bread field and in most shops there is also whole wheat bread, rye bread, spelled bread, spelled sugar and a wide variety. In addition, small boutique bakeries specializing in quality breads were established, which entered the niche of demand for breads and quality and health bakeries.
There are different opinions about the benefits of sourdough bread. Some love their sour taste and some believe that the sour process produces better qualities than bread. However, it is important to remember that an important element in the value of bread is the flour itself so that when making dough with the intention of making healthy bread it is also desirable to use less processed flour, whole grain flour such as whole wheat, whole rye or spelled.
Some of the qualities attributed to bread made from whole-wheat light are that the bread produced has a significantly lower level of various ingredients that interfere with the digestive process than when making high-level bread.
For example, a low glycemic level that affects milder glucose production, and less acidity, which is reflected in the balance of the digestive process and better absorption of minerals.
In addition, the long fermentation process allows the formation of gut-friendly bacteria that function as enhancers to the digestive system’s activities and therefore as contributing to the health of the system. Therefore, quality bread is better digested than processed bread and makes the stomach feel more relaxed.
Also, do not ignore the romantic dimension of eating quality bread and health, the sense of closeness to nature, attachment to the body, which brings the bread back to its ancient ceremonial place rather than its location as a basic consumer product, making it a more significant component of the meal.