Bread is an important part of our daily nutrition. There is growing evidence that longer dough fermentation times result in tastier and healthier bread (‘slow or traditional breadmaking’) and this will improve our intestinal health. Consumers, though, are particularly overwhelmed by the information supplied by the...
In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these contain considerable amounts of nutrients. There is an interest in transforming these parts into healthy food products by the use of fermentation technology. Recent scientific...
Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of micro-nutrients and minerals (M.Gobetti et al, University of Bari; M.G.Gänzle, University of Alberta). In a...