Interview with co-founder Andries Gort (food technologist) about a challenging view on opportunities for future bread production.
Released December 2019.
Summary of the article
There was a rapidly growing demand for bread after the second world war, and consequently high efficiency production methods became a top priority and processing times for breadmaking were reduced from 12 to 3 hours.
However, over the years It became apparent that there was also a downside to this development. Some consumers complained that they experienced digestive problems. Additionally nutritionists reported that the consumption of bread was connected to higher blood sugar levels,so step by step bread lost its position as a part of a wholesome diet.
Andries Gort explains that the consumption of bread with a longer processing time and slower, more intense kneading led to lower blood sugar levels in consumers . He stresses that digestibility is better in traditional breadmaking processes, using a simple mix of whole wheat flour, water, a pinch of salt and fresh sourdough and/or yeast. The improvement is mainly due to the fact that gluten is degraded in a more balanced way so the effect on the human intestinal system is less extreme. Therefore traditionally baked bread is healthier and also has better flavour and colour.
It is encouraging to notice that breadmaking companies increasingly see the benefits of healthier and tastier bread, learning lessons from traditional processing methods but also from advances in science.