Nutritional value of bread

Nutritional value of bread

Bread is fermented food, and eating more fermented food is very good for health. Traditional fermented foods have a wide range of raw materials, and the types of microorganisms used in fermentation are diverse. The fermentation forms mainly include liquid or solid fermentation and natural or pure fermentation. Traditional fermented foods have rich nutritional value and strong health care functions.

The same is pasta, the fermented bread is more nutritious than the unfermented food such as cakes and noodles. Studies have shown that yeast not only changes the structure of the dough, making them softer and more delicious, but also greatly increases the nutritional value of the bread.

Yeast can protect the liver, and there are many ways to ferment the flour, such as baking soda fermentation, old-fashioned fermentation, and yeast fermentation. These methods are basically the same, that is, a large amount of carbon dioxide gas is generated in the dough by the starter, and during the cooking process, the carbon dioxide is heated and expanded, so that the pasta becomes soft and delicious. However, the first two methods have their own drawbacks. Baking soda will seriously damage the B vitamins in the flour. The old noodles will make the dough sour. Only yeast fermentation will not only make the pasta taste good, but also improve its nutritional value.

People with weak digestive functions should eat more. Fermented bread is good for digestion and absorption. This is because enzymes in yeast can promote the decomposition of nutrients. Therefore, people with weaker functions such as people who are physically thin, children and the elderly are more suitable to eat such foods. Similarly, breakfast is best to eat fermented pasta such as bread, because the energy will be released quickly, making people energetic throughout the morning.

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